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Healthy Cast Iron Pan Seared Scallops

Delight in these tender, perfectly cooked scallops with a crispy, caramelized exterior that enhances their delicate flavor, making for a gourmet experience at home.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Scallops (fresh or frozen, thawed if frozen) Ensure scallops are patted dry for better searing.
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 2 cloves Garlic, minced
  • 1 Lemon, juiced (plus wedges for serving) Optional for serving.
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. If using frozen scallops, ensure they are fully thawed and patted dry with paper towels.
  2. Season scallops with salt and pepper.
Cooking
  1. Place your cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.
  2. Carefully add the scallops to the pan in a single layer, making sure not to crowd the pan. Let them cook undisturbed for about 2-3 minutes.
  3. Once you see a golden crust forming, gently flip the scallops using tongs. Add the butter and minced garlic to the skillet, spooning the melted butter over the scallops for added flavor.
  4. Cook for an additional 1-2 minutes until the scallops are opaque and easily flake apart with a fork. Squeeze fresh lemon juice over them just before removing from heat.
Serving
  1. Plate your scallops, drizzle with any remaining butter and garlic from the pan, and garnish with chopped parsley. Serve with extra lemon wedges on the side.

Notes

Freshness is key for the best flavor. Eat immediately but refrigerate leftovers in an airtight container for up to 1-2 days. Reheat with care on stovetop.