Seared Scallops with Lemon Butter Caper Sauce

Yield: 4 servings

• 1 lb scallops, feet removed, rinsed, dried
• Jacobsen Salt Co. Black Garlic Sea Salt, to taste
• Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste

Lemon Caper Butter Sauce:

• 3/4 cup dry white wine
• 6 tbsp unsalted butter
• 2 tbsp Saica Extra Virgin Olive Oil
• 2 tbsp capers
• 1 large clove garlic, grated on microplane
• 1 tbsp Cattleman's Grill Pit Fire Hot Sauce
• Juice and zest of 1 lemon
• Jacobsen Salt Co. Black Garlic Sea Salt, to taste

Build a hot coal bed in the ceramic lined fire basket of the Kamado Joe Kettle Joe. Rake the hot coals and spread evenly across the surface. Place a Kamado Joe Half Moon Soapstone Cooking Surface directly on the top of the ceramic fire basket. Place a Stand grate at the next highest setting, on the opposite side. Place a Lodge 8” Cast Iron Skillet on the standard grate to preheat. Grill temperature should be around 500ºF.

Pour the white wine into the skillet. Let reduce to about 2 tbsp. Remove the wine from the skillet.

Place the butter and Saica Extra Virgin Olive Oil in the skillet. Melt the butter, and allow to cook until slightly foamy and lightly browned. Add the capers and garlic and fry briefly (30 seconds). Add the lemon juice and zest, as well as the wine. Move away from the intense heat. Stir in the hot sauce. Set aside to cool.

Season the scallops lightly with Jacobsen Salt Co. Black Garlic Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.

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Grease your soapstone with a high heat oil (avocado). Place the scallops on the soapstone. Cook to sear, about two minutes. Flip and sear opposite side. Remove when internal temperature reaches 120ºF.

Serve the seared scallops over pasta, topped with the Lemon Caper Butter Sauce.