A recipe from The Big Green Egg Cookbook
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 butchers 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