Seared Lemon Garlic Scallops

Steps

• 1

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes. Place a cast iron skillet directly on the grill to preheat for 20 minutes.

  500 ˚F / 260 ˚C

• 2

  Remove the frill if it is still intact. Pat the scallops dry with a paper towel. Season liberally with salt and a bit of black pepper.

  Ingredients

  • 12  U20 scallops

  • To Taste kosher salt

  • To Taste Black pepper

• 3

  When the grill is hot, place the butter and olive oil on the skillet. When the butter has melted, place the scallops on the skillet. Close the lid and cook for about 2 minutes until seared and browned on one side.

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Tablespoon butter

  • 1 Tablespoon Olive oil

• 4

  While the scallops cook, combine the melted butter, garlic and lemon juice in a small bowl. Flip the scallops, spoon a couple tablespoons of garlic butter over the top and cook for 1 minute longer.

  450 ˚F / 232 ˚C

  Ingredients

  • 4 Tablespoon butter, melted

  • 1 Clove garlic, minced

  • 1  lemon, juiced

• 5

  Remove from the grill, add a little more garlic butter if desired and finish with parsley and lemon zest. Enjoy!

  Ingredients

  •  chopped parsley, for garnish

  •  lemon zest, for garnish