Cast Iron Scallops

seared scallops in a cast iron skillet with butter garlic herb sauce.

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Seared scallops in a cast iron skillet are easy to make and delicious served as an appetizer or as the main course.

Course 30-minute meal

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 313kcal

Author Marlynn Schotland

Equipment

1 Cast Iron Skillet

Ingredients

8 sea scallops
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 Tablespoons olive oil
4 Tablespoons unsalted butter
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice

Instructions

Pat the scallops dry with paper towels. Season with salt and pepper.
Heat olive oil in the cast iron skillet over medium-high heat.
Add scallops and sear on one side for 2-3 minutes, undisturbed, until the bottom layer gets a golden brown crust.
Once a golden brown crust forms flip it over and sear undisturbed for 2-3 minutes, until a golden brown crust forms on the other side.
Remove scallops and transfer to a plate.
Add butter to the pan and allow to melt. Lower heat to medium-low.
Add the garlic, parsley, and lemon juice. Stir and cook for 1 minute.
Return the scallops to the skillet and cook with the garlic butter sauce for 1-2 minutes, using a spoon to spoon the sauce over the scallops.
Serve immediately.

Notes

Makes 2 servings.

Storage: seared scallops are best served right after they are cooked. However, you can store leftovers in an airtight container in the refrigerator for 24 hours. Reheat on a skillet on the stove.

Nutrition