Scallops · Cast Iron · Around the Fire
Best for: a first course that eats like a special occasion — twelve jumbo scallops, one hot skillet, one sauce worth talking about.
This dish started with a video from the TikTok cook Beef Baecon (@beefbaecon) — jumbo scallops scored in a crosshatch, seared hard in ghee, and basted with garlic. Full credit to him for the technique. This post is our version of it: his pan moved out to the grill, the cast iron set right on the grate, and the plate finished with our own savory blueberry–lemon marmalade, a recipe that is ours alone. You can watch his original video right here.
Grill: Direct, high heat — the cast iron skillet heats right on the grate. Equipment: A large cast iron skillet, tongs, and a small saucepan for the marmalade.
Ingredients
about 25 minutes Total: about 40 minutes
Blueberry–Lemon Marmalade
- 1 cup fresh or frozen blueberries
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 1 tablespoon honey
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt, plus more to taste
- Pinch of black pepper
- 1 tablespoon cold unsalted butter
The Scallops
- 12 jumbo dry-pack sea scallops (about 1¼ pounds)
- 2 tablespoons ghee (clarified butter)
- 2 garlic cloves, halved
- Kosher salt, for seasoning
- Flaky sea salt, for finishing
- 1 lemon, cut into wedges
- Fresh thyme leaves or finely sliced chives, for serving
The scallops dry uncovered in the fridge for 2–4 hours before cooking. That part is hands-off, and it is the whole secret to the crust.
Directions
Soften the shallot. For the marmalade, heat the olive oil in a small saucepan over medium-low heat. Add the shallot and cook for 2–3 minutes, until softened without browning.
Build the marmalade. Add the blueberries, honey, wine, lemon juice, zest, thyme, salt, and pepper.
Simmer it down. Simmer uncovered for 8–12 minutes, stirring occasionally. Gently crush about half the berries, leaving the rest whole for texture.
Finish with butter. When the marmalade has thickened but is still spoonable, remove it from the heat and stir in the cold butter. If it runs too thick, add a splash of water. Taste and adjust — a little more lemon for brightness, or a touch more honey if the berries are particularly tart. Set aside; it holds warm while the scallops cook.
Dry the scallops well. Pat the scallops dry with paper towels and set them uncovered on a wire rack in the fridge for 2–4 hours. A dry surface is the key to a golden crust. Take them out 15–20 minutes before cooking.
Score the tops. Lightly score the top of each scallop in a crosshatch pattern, careful not to cut too deep. Season lightly with kosher salt.
Heat the iron on the grill. Set a large cast iron skillet on the grate over direct high heat and let it get thoroughly hot. Add the ghee — it takes the heat better than regular butter because the milk solids are gone, which makes it ideal for searing.
Sear, scored-side down. Lay the scallops in scored-side down with space between each one so they sear instead of steam. Cook undisturbed until a deep golden crust develops, about 2–3 minutes.
Flip and baste. Flip gently, add the halved garlic, and tilt the pan to baste the scallops with the hot ghee. Cook just until the centers turn opaque and stay tender, about 1–2 minutes more (145°F if you temp them).
Plate them on the marmalade. Spoon 1–2 tablespoons of marmalade onto each plate and arrange the scallops on top — a little goes a long way, so the blueberry doesn’t overwhelm the scallops. Finish with flaky salt, a squeeze of fresh lemon, and thyme or chives.
Grilling tip: The crust is made before the scallops ever meet the pan — dry scallops, screaming-hot iron, and no crowding. If the pan is crowded, sear in two batches and keep the first warm; steamed scallops never catch up.
