Sea Scallops Brushed with Cajun Butter

On this gorgeous autumn day, I decided to pull out the grill and bring back the taste of summer with Sea Scallops Brushed with Cajun Butter. Grilled to perfection and packed with flavor, this delectable dish will transport you back to a warm and lovely summer evening.

                                                Sea Scallops Brushed with Cajun Butter

                                                                       adapted from

                                                                      Hot Barbecue

                                                     Hugh Carpenter and Teri Sandison

Ingredients

2 pounds fresh sea scallops 

flavorless cooking oil to brush on

   the cooking rack

2 lemons

Cajun Butter

8 cloves garlic, peeled

2 shallots, peeled

1/4 cup fresh basil leaves

1 tablespoon fresh thyme leaves

1 cup (2 sticks) unsalted butter, at room

   temperature

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground white pepper

1/4 teaspoon cayenne pepper

Advanced Preparation

Pull off and discard the little secondary muscle lying along one side of each scallop. Place the scallops in a bowl, cover and refrigerate. Set aside the cooking oil, if grilling. Cut the lemons into wedges, cover and refrigerate. Make the Cajun butter: in a food processor, mince the garic and shallots. Add the basil and thyme, then mince. Add the remaining ingredients and process until smooth. Transfer to a small bowl, cover and refrigerate. All advanced preparation may be completed up to 8 hours before you begin the final steps.

Final steps

Within 5 minutes of cooking, transfer the Cajun butter to a small saucepan and melt over low heat.

To Grill:

If using a gas or electric grill, preheat to medium (350 degrees). If using a charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the scallops on the grill or grill screen. Grill the scallops on both sides until they become firm to touch and are opaque throughout, about 5 minutes total cooking time (cut into one). As the scallops cook, brush on the Cajun butter.

To Smoke:

Bring the scallops to room temperature, about 15 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees. Smoke the scallops for about 15-20 minutes, or until they are firm to touch and opaque throughout. During smoking, brush on more of the Cajun butter.

To Broil:

Preheat the broiler. Place scallops 4 inches from the heat source and broil for about 4 minutes, or until they are firm and opaque throughout. Brush with Cajun butter.

To Serve:

Transfer the scallops to a heated serving platter or 4 heated dinner plates and serve at once, accompanied by the lemon wedges.

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