I don’t know about you, but I’m a total sucker for scallops. If I could, I’d invent new scallop dishes every week. They tick a lot of boxes: they cook fast, they’re a lighter alternative to heavy red meat dishes, and they’re packed with nutrients like vitamin B12. And yes, the name is fun to say: SCAL‑LUP.
Below I’m sharing three of my favorite scallop recipes, each designed to deliver restaurant-quality results at home or on the Big Green Egg. Whether you want something bright and spicy, rich and creamy, or an elevated surf‑and‑turf, these 3 must-try scallop recipes will help you perfect a high-heat sear and serve an impressive meal.
Sea Scallops Over Roasted Red Pepper Sauce
Recipe 1: Pan-Seared Scallops with Roasted Red Pepper Sauce
These pan-seared U10 sea scallops are bold and simple. I served mine over a creamy roasted red pepper sauce and paired them with parmesan zoodles to keep the plate light. U10 scallops are large, so they handle intense heat well and stay tender inside when seared properly. You can use a hot skillet on the stove or sear them on the Big Green Egg for a subtle smoky note.
The key to success is a quick, confident sear that produces a golden-brown crust while locking in moisture. The sweet roasted pepper sauce balances the savory crust beautifully and keeps the dish bright and fresh.
The High-Heat Sear Technique
To get a professional crust on U10 scallops, control your pan surface temperature precisely. A well-seasoned carbon steel or cast-iron pan is ideal because it tolerates high heat and develops natural release properties. Dry the scallops thoroughly—any surface moisture will cause steaming instead of searing.
Heat the pan until it’s very hot, add a high‑smoke‑point oil until it shimmers, and place the scallops in without crowding. Let them cook uninterrupted until a deep mahogany crust forms, then flip and finish quickly. While the scallops cook, blend the roasted red peppers, garlic, lemon, a touch of mayonnaise, red pepper flakes and salt for a fast sauce that complements the seared scallops.
Roasted Red Pepper Sauce
Ingredients
- 2 cloves garlic
- 2 roasted red peppers
- 2 tbsp mayonnaise
- 1/4 cup fresh lemon juice
- Dash red pepper flakes
- 1 tsp salt
Instructions
- Combine all sauce ingredients in a blender and process until smooth.
- Pan-sear or grill the scallops until golden on each side and serve over the roasted red pepper sauce with your favorite vegetables—parmesan zoodles are a great choice.
Recipe 2: Seared Sea Scallops with Lemon Garlic Cream Sauce
This version showcases technique and heat control. I use a cast-iron skillet on the Big Green Egg to create a thick, steakhouse-style crust using the Egg’s excellent heat retention. After searing the scallops, I build a Lemon Garlic Cream Sauce in the same pan by deglazing with white wine and finishing with cream, butter and lemon juice. The fond adds depth, and the sauce brings brightness and richness to the plate.
Seared Sea Scallops with Lemon Garlic Cream Sauce
Ingredients
- 1 lb sea scallops
- 1 cup cream
- Juice of 1 lemon
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup white wine
- Chopped parsley for garnish
Instructions
- Heat your Big Green Egg to 450°F and place a cast-iron pan inside. Use a high-smoke-point oil. Sear scallops 3 minutes per side, then remove and set aside.
- Add butter to the hot pan, then garlic; when fragrant, deglaze with white wine, scraping up the browned bits.
- Stir in cream and salt, remove from heat, then add lemon juice.
- Return scallops to the pan to glaze them with sauce and garnish with parsley. Serve with your preferred side.
Recipe 3: Manhattan Scallops
This is a refined surf‑and‑turf: Snake River Farms American Wagyu filet mignon, Lobster Anywhere U10 sea scallops, and charred grilled asparagus. I call it Manhattan Scallops because it delivers the polished flavor and presentation of a Manhattan steakhouse. The dish comes together on the Big Green Egg XL using a single cast-iron pan, cooking the components in stages so every element gets proper attention. The Manhattan Sauce—built from shallots, sweet vermouth, butter and lemon—brings the beef and seafood together elegantly.
Manhattan Scallops
Ingredients
- Avocado oil or other high-smoke-point oil
- 1/2 stick butter
- 1/2 cup sweet vermouth
- 1 large shallot, minced
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- Salt & pepper, red pepper flakes to taste
Instructions
- Salt scallops and sear in hot oil about 3 minutes per side. Add 2 tbsp butter during the second side’s sear for basting.
- Remove scallops and set aside. Sear the steaks to your preferred doneness in the same pan, then rest.
- Add shallots to the pan with butter, then garlic. When fragrant, deglaze with sweet vermouth and reduce slightly.
- Add lemon juice, season with salt, pepper and red pepper flakes, then spoon the Manhattan sauce over scallops and steak. Serve with charred asparagus.
Final Thoughts on Mastering the Scallop
Mastering scallops on the Big Green Egg is a rewarding milestone for any backyard cook. Scallops are forgiving when you respect two fundamentals: a bone-dry surface and strong, consistent heat. Watch your pan temperature, work quickly, and pull scallops just before they look fully done to allow for carryover cooking.
Whether you prefer the bright roasted red pepper sauce, the indulgent lemon garlic cream, or the luxurious Manhattan surf‑and‑turf, these recipes highlight different flavor directions while relying on the same searing principles. Try them, adapt the sides to your taste, and enjoy grilling scallops that impress every time.