Seared Lemon Butter Garlic Scallops
Wood Pellet Recommendation
½ tablespoon Canola Oil
Juice of 1 Lemon
2 tablespoons Parsley, Fresh
1 Tbsp Savory Smokehouse Rub
2 cloves Garlic, Minced
Metal Spoon Metal Spoon
1 pound trimmed of abductor muscles Scallops
Cast Iron Pan
- Place the cast iron skillet on the grill and allow it to preheat.
- Rinse the scallops under cold water and pat completely dry.
- Once the scallops are dry, add the canola oil to the cast iron pan, and place the scallops in a single layer in the pan. Insert a temperature probe into one of the scallops.
Sear the scallops on both sides, about 1-2 minutes per side. Once the scallops are golden brown and have reached an internal temperature of 130˚F, add the butter, garlic, lemon juice, Savory Smokehouse Rub and parsley to the pan and spoon over the top of the scallops. Remove the cast iron pan from the grill as soon as the butter melts and serve immediately.