Seafood

Seared Sea Scallops with Artichoke & Sundried Tomatoes

Prep Time: 10 min

Cook Time: 15 min

Difficulty: Beginner

These scallops are hard-seared on cast iron, creating a golden crust before finishing in a rich, garlic cream with artichokes and tomatoes.

Step 1: Preheat the recteq to 500ºF with a Cast Iron Skillet Plate.
Step 2: Ensure the scallops are clean ad the side muscle removed. Towel try well.
Step 3: Season the scallops with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub.
Step 4: Add the olive oil to the Cast Iron Skillet Plate, add the scallops and allow to sear for 4-5 minutes until well caramelized on one side, flip the scallops over and add the chopped artichoke hearts, tomatoes, garlic, and cream around the scallops. Allow them to cook for an additional 2 minutes until the scallops are done and the vegetable cream has slightly thickened.
Step 5: Remove from the grill, add the Cast Iron Skillet Plate to the wood base and enjoy!

Step 1: Preheat the recteq to 500ºF with a Cast Iron Skillet Plate.
Step 2: Ensure the scallops are clean ad the side muscle removed. Towel try well.
Step 3: Season the scallops with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub.
Step 4: Add the olive oil to the Cast Iron Skillet Plate, add the scallops and allow to sear for 4-5 minutes until well caramelized on one side, flip the scallops over and add the chopped artichoke hearts, tomatoes, garlic, and cream around the scallops. Allow them to cook for an additional 2 minutes until the scallops are done and the vegetable cream has slightly thickened.
Step 5: Remove from the grill, add the Cast Iron Skillet Plate to the wood base and enjoy!

Serve straight from the sizzling pan with crusty bread or over a light pasta to soak up every bit of the creamy sauce.