Cedar-Wrapped Scallops w/ Orange Beurre Blanc

Cedar-Wrapped Scallops w/ Orange Beurre Blanc (adapted from BGE Cookbook)

by mmm mmm mmm


    Orange Beurre Blanc

    • 1 to 1 ½ tsp. orange zest
    • 1/3 cup sliced shallots
    • 5 sprigs thyme
    • 1 bay leaf
    • 5 black peppercorns
    • 1 cup white wine
    • ½ cup heavy cream
    • 8 Tbsp. unsalted butter, cubed
    • 1 tsp. granulated sugar
    • Kosher salt and freshly ground black pepper


    • Cedar grilling papers
    • 2 lbs. jumbo sea scallops (about 20)
    • 2 Tbsp. plus 2 tsp. olive oil
    • Kosher salt and freshly ground black pepper


    Orange Beurre Blanc

    Place the orange zest, shallots, thyme, bay leaf, peppercorns, and wine in a small saucepan over medium heat.

    Simmer for 10 minutes or until most of the wine has evaporated.

    Add the cream and simmer for 5 to 7 minutes, until thickened.

    Remove the pan from the heat and whisk the butter into the sauce a little at a time.

    Add the sugar, season with salt and pepper, and mix well.

    Strain the sauce into a small bowl and keep in a warm place until ready to serve.


    Place the cedar papers in a bowl, cover with water and soak for 10 minutes.

    Set up the BGE for direct cooking and preheat to 400 degrees F.

    Brush the scallops with 2 Tbsp. of the olive oil and season with salt and pepper on both sides.

    Place 3 scallops in the center of each cedar paper. Wrap the paper around the scallops and secure the paper in place using the butcher’s twine.

    Brush the outside of the cedar wraps with the remaining 2 tsp. olive oil.

    Place the scallop wraps on the grid.

    Close the lid and grill for 3 minutes on each side, then open a wrap and slide a small knife into a scallop to check the interior.

    Transfer the wraps to individual plates and serve immediately with sauce on the side. Enjoy!

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