Seared Scallops with Pan Sauce

by Chef Jody Flanagan | Published Oct 27, 2021 | Last updated Nov 3, 2021 | 0 comments

CategoryAll Recipes, Fish and Seafood, Holiday Grilling, Holiday Grilling Main, Outdoor

Prep Time10 minsCook Time15 minsTotal Time25 minsYields2 Servings

Seared scallops shine on the flat side of GrillGrates! The pan sauce takes these seared scallops over the edge of deliciousness. Wow your guests and yourself with how easy it is to cook scallops.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 456

% Daily Value *
Total Fat 28g44%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 150mg50%
Sodium 1344mg57%
Potassium 78mg3%
Total Carbohydrate 20g7%
Dietary Fiber 0g
Sugars 0g
Protein 34g68%

Vitamin A 2%
Vitamin C 1%
Calcium 15%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

Burning the Ultimate Blend pellets, preheat recteq to 500°F with the sear kit on the righthand side, and flat side facing up.

Dry scallops thoroughly with a paper towel and season with Ben’s Heffer Dust.

Make sure your grill grates are clean and free of debris.

Carefully place scallops on hot sear kit. Allow scallops to cook just over halfway, then flip when the scallops release from sear kit naturally (about 3-5 minutes per side).

Place a skillet in recteq to pre-heat.

Once scallops are cooked, pull from recteq and set aside.

Add garlic, wine, and Ben’s rub to skillet, then mix well.

Slowly stir in heavy cream and allow 5 or more minutes for the sauce to thicken.

Plate and serve with sauce.