A recipe from “The Big Green Egg Cookbook”

• Orange Beurre Blanc
• 1 to 1½ teaspoons 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 tablespoons unsalted butter, cubed
• 1 teaspoon granulated sugar
• Kosher salt and freshly ground black pepper
• 2 lbs jumbo sea scallops (about 20)
• 2 tablespoons jumbo sea scallops (about 20)
• Kosher salt and freshly ground black pepper
• Equipment:
• Porcelain coated grid, cedar grilling papers

Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400F.

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

To make the sauce, place the orange zest, shallots, thyme, bay leaf, peppercorns, and wine in a small saucepan on the stovetop 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.

Brush the scallops with 2 tablespoons of 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 butcher€™s twine.  Brush the outside of the cedar wraps with the remaining 2 tablespoons olive oil.

Place the scallop wraps on the grid.  Close the lid of the EGG 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.  Serve immediately with the sauce on the side.

Makes 4 servings