Truffle-Salted Seared Scallops
Sea Scallops dusted with truffle salt and seared on cast iron.
Equipment
- Barbecue or Gas Grill
- Cast Iron Frying Pan
- Good thick potholders
Ingredients
- 8 large sea scallops
- 2 tsp. truffle salt
- 1/4 cup olive oil
- 1/2 cup micro greens for garnish
- 1 lemon, cut into quarters for garnish
Instructions
- Preheat your barbecue grill (with the cast iron already on it) to the highest temp you can between 500°F and 700°F.
- Clean and place the scallops on a plate or tray. Mop up any extra dampness with a clean paper towel. Lightly brush both sides of the scallops with olive oil.
- Season with truffle salt on both the top and bottom of each scallop.
- Drizzle a little bit of olive oil into the pan. Using a good, thick potholder or a long barbecue fork or tongs, swirl the pan to distribute the oil.
- Place the salted scallops into the cast iron and cook for 45 seconds to one minute. When the bottoms look seared to a nice golden-brown, flip them to the other side and repeat the process, drizzling a little more oil if needed for the second side. Cook for another 45 seconds to a minute, or until nicely browned and centers are opaque. (This will depend upon your grill temperature and can vary with different grills. The thickness of the scallops also weighs in as a factor. It could take as much as 1 1/2 minutes per side, but start with less time and add … it’s better not to overcook scallops!) You want the tops and bottoms seared, and the inside opaque, but not dried out.
- Remove from grill and serve hot with a wedge of lemon and micro greens for garnish.
Notes
This may take a little practice to get the edges to a perfect crispy brown with the insides nice and moist, and this will depend upon the temperature of your grill. Be patient and if you overcook them at first, you will soon get the hang of what the perfect cooking time will be on your grill. Also the cooking time can vary according to the thickness of the scallops.