Blackened Scallops

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Ingredients

• Scallops from the Butcher on Whitlock

• Lane’s Blackening Rub

• Duck Fat from the Butcher on Whitlock 

• House-made Black Garlic Compound Butter (Banner Butter, Soul to Belly Black Garlic Cooking Paste, diced Shallot)

• Chopped Parsley

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Cook

1. We preheated the Roccbox to ~450°, adding the cast iron skillet for the last 10 minutes.

2. While the Roccbox heated, we dried the scallops well and coated them heavily with Lane’s Blackening rub.

3. When we were ready to cook, we added some duck fat to the cast iron, let it heat for a few minutes, then added the scallops. After ~90 seconds, we flipped the scallops. The cast iron was rotated as needed throughout the cook.

4. Once the scallops temped at 110°-115° (carry over took them to 130°), we pulled them, transferring to a plate and adding a drop of our house-made Black Garlic compound butter.

5. We finished them with some chopped parsley.
   

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Tools

• Grill: Gozney Roccbox

• Skillet: Lodge Cast Iron Plate

• Board: The Bull’s Black Olive

• Knife: Messermeister Custom 8” Chef’s Knife