SCALLOPS WITH LEMON AND THYME  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Scallops with lemon and thyme

Tom Aikens
By Tom Aikens

The biggest hand-dived scallops you can find, cooked in butter, lemon and thyme – a recipe so simple it doesn’t even need plates

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SET UP YOUR EGG

Set up your EGG for direct cooking with the Stainless Steel Grid in place. Your target temperature is 200°C.

SCALLOPS WITH LEMON AND THYME  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg SCALLOPS WITH LEMON AND THYME  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Clean the scallops and shells well, making sure that they’re dry. Alongside the scallops, place into each shell 1 tsp butter, ½ tsp thyme, ½ clove of chopped garlic, a sprinkle of lemon zest, and a seasoning of salt and pepper.

SCALLOPS WITH LEMON AND THYME  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg SCALLOPS WITH LEMON AND THYME  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

BAKE YOUR SCALLOPS

Place the scallop shells directly onto the Stainless Steel Grid, close the Dome and cook for 6-7 minutes. Increase the temperature to 250°C if the butter doesn’t quickly start to bubble.

Serve the scallops in their shells in pools of flavoursome butter.

SCALLOPS WITH LEMON AND THYME  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg