Steps

• Step 1

  If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill flat side up. If not place a cast iron griddle or skillet there. Preheat the Traeger with the lid closed 450°F; this will take about 15 minutes.

  450 ˚F / 232 ˚C

• Step 2

  Remove the tough muscle on the side of the scallops if still on. Pat scallops dry with paper towel if wet. Toss the scallops with the olive oil and season them liberally with salt and a bit of black pepper.

  Ingredients

  • 12  U20 scallops

  • To Taste kosher salt

  • To Taste black pepper

• Step 3

  When the grill is hot, place the scallops on the sear grate or cast iron pan. Close the lid and cook until well browned on one side, about 2 minutes. Transfer the scallops to a plate and reserve.

  00:02

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Tablespoon butter

  • 1 Tablespoon olive oil

• Step 4

  Place an oven-safe skillet on the regular grates of the Traeger; (if you seared the scallops in one, you can use the same pan). Add the butter. When melted, add the garlic and cook, stirring, until fragrant about 1 minute. Add the lemon juice, then add the scallops, cooked side up. Continue cooking, spooning the sauce over the scallops, until just cooked through, about 1 minute.

  00:01

  450 ˚F / 232 ˚C

  Ingredients

  • 4 Tablespoon butter, melted

  • 1 Clove garlic, minced

  • 1  lemon, juiced

• Step 5

  Remove from the grill and finish with parsley and lemon zest. Enjoy!

  Ingredients

  •  chopped parsley, for garnish

  •  lemon zest, for garnish