Grilled scallop

As a starter or amuse-bouche, these grilled scallops from the Big Green Egg are sure to please everyone.

Preparation

Open the scallops with a flat, narrow kitchen knife by placing the shell flat side down on your hand, with the flat edge against your fingers. Carefully insert the knife between the shell halves at the level of your wrist until it fits between them. Hold the knife with the cutting edge angled slightly downward on the flat shell and cut calmly clockwise (if you are holding the knife in your right hand). Once the shell is open, break the halves apart.

Make sure the scallop remains attached to the convex half of the shell and remove the entrails around the scallop by hand. Rinse the scallop in the shell under cold running water. Open all the shells in this way and keep them covered in the refrigerator until you are ready to prepare them.

Remove the grid, the Drip Pan and the convEGGtor from the EGG. Place the Cast Iron Grid in it using the Cast Iron Grid Lifter and heat the Big Green Egg to 230 °C. Meanwhile, halve the chicory lengthwise and finely chop the hazelnuts.

Place the scallop shells upside down on the grid with the scallop on top, and place the chicory alongside, cut side down. Grill for 2 minutes.

Turn the shells over and sprinkle the finely chopped hazelnuts into them. Turn the chicory a quarter turn. Grill for 2 minutes. Remove the chicory from the EGG and cook the scallops for 2 minutes longer. Meanwhile, cut the grilled chicory into strips. Drizzle with the hazelnut oil and season with salt and pepper.

Remove the shells from the EGG, divide the chicory among them and serve immediately. Extinguish the charcoal in the EGG. You will not need it anymore, but you can optionally use it to prepare the garnish for the stuffed turkey.