Cooking Scallops in Cast Iron

This Pan Seared Scallops Recipe is as easy, simple and uses only three ingredients, scallops, olive oil, and salt.

Pan-seared scallops are versatile and can be served as a main course, as part of a seafood dish, or as an appetizer. They are often served with a simple sauce, such as a lemon butter sauce, garlic butter sauce, or a creamy sauce, to complement their natural sweetness. Pan-seared scallops are a popular dish in many cuisines, including Mediterranean, American, and French cuisine, and they are known for their delicate and luxurious taste.

Delicate and creamy with a sweet caramelized crust, just like at the restaurants! Seared sea scallops are one of the best things you can eat, and making them yourself is much cheaper than dining out. The best part is that it takes less than 5 minutes to make them.

The trick to achieving the perfect scallops is by patting the scallops dry and waiting until the pan is nice and hot before placing them on. I love most shellfish but seared scallops are for the win, not to mention, they’re really low maintenance compared to lobster or crab. People are intimidated to make scallops at home so they opt to ordering them at a restaurant.

If you love this recipe, feel free to try my Butter Tomato Scallops.

What are Pan Seared Scallops?

Pan-seared scallops are a delicious and elegant seafood dish made by searing fresh scallops in a hot pan until they develop a beautiful golden crust on the outside while remaining tender and juicy on the inside. Scallops are a type of mollusk with a delicate and sweet flavor, and they are often prized for their succulence and delicate texture.

To make pan-seared scallops, you typically start with fresh scallops that have been patted dry to remove any excess moisture. The scallops are then seasoned with salt and pepper or other desired herbs and spices. A hot pan is heated with a small amount of oil or butter, and the scallops are placed in the pan in a single layer, leaving space between them to ensure they sear properly. The scallops are cooked for a short period of time on each side until they develop a golden crust and turn opaque in the center. Overcooking can result in tough and rubbery scallops, so it's important to keep an eye on them and cook them just until they are done.

Pan Seared Scallops Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Sea scallops
• Extra-virgin olive oil
• Sea salt
• Microgreens

See recipe card for Pan Seared Scallops Recipe quantities.

How to make Pan Seared Scallops

Pat the scallops dry with a paper towel, then put them in a large bowl and add the olive oil. Toss the scallops gently in the oil until fully coated.

Preheat a large cast iron over medium high heat. 

Once it’s hot, sear the scallops until golden, 1 to 1 ½ minutes per side. 

Season to taste with salt and garnish with microgreens. Serve immediately.

If you loved these scallops, you should try my good friend Angela's at Cooking with Wine's perfectly seared scallops. 

What to serve with Pan Seared Scallops

• Risotto: A creamy and flavorful risotto, such as lemon risotto, Parmesan risotto, or mushroom risotto, makes a perfect accompaniment to pan-seared scallops. The rich and creamy texture of the risotto complements the succulent scallops well, and the flavors meld together beautifully.
• Pasta: Serve pan-seared scallops over a bed of pasta, such as angel hair pasta, linguine, or fettuccine. Toss the pasta with butter, olive oil, garlic, and herbs for a simple and delicious side dish that complements the sweetness of the scallops.
• Quinoa or Couscous: Serve pan-seared scallops over a bed of quinoa or couscous for a nutritious and satisfying side dish. Season the quinoa or couscous with herbs, lemon juice, and olive oil for added flavor.
• Salad: A fresh and crisp salad can be a refreshing side dish for pan-seared scallops. Choose a salad with mixed greens, spinach, or arugula, and toss it with a light vinaigrette or a citrus-based dressing. Add in some nuts, seeds, or cheese for extra crunch and flavor.
• Bread or Crostini: Serve pan-seared scallops with slices of garlic bread or crostini for a simple and satisfying side. Toast the bread or crostini with garlic or herbs for added flavor.

Substitutions

• Sea scallops: Don’t buy scallops stored in a milky white fluid. It’s either a chemical preservative or it means they are old. Always opt for your local fish market and look for a fishmonger who sells “dry scallops”
• Olive Oil: You will need high quality extra-virgin olive oil for best quality and taste.
• Salt: I would not use kosher salt – use a thick sea salt.

Pan Seared Scallops Recipe Variations

• Lemon Garlic Scallops: Season the scallops with minced garlic, lemon zest, and lemon juice before searing them in a hot pan with butter. Finish with a sprinkle of fresh parsley for a burst of freshness. Try my Venetian-Style Scallops.
• Bacon-Wrapped Scallops: Wrap each scallop with a slice of bacon before searing them in a pan with a little oil or butter. The bacon adds a smoky and savory flavor to the scallops, creating a delicious contrast of tastes and textures. Try my Bacon Wrapped Scallops.
• Spicy Cajun Scallops: Coat the scallops in a Cajun spice blend or a mixture of paprika, cayenne pepper, thyme, and other spices for a spicy kick. Sear them in a hot pan with butter or oil for a bold and flavorful dish.
• Asian-Inspired Scallops: Season the scallops with soy sauce, ginger, and garlic for an Asian-inspired twist. Sear them in a hot pan with sesame oil and serve them over a bed of stir-fried vegetables or noodles for a deliciously different take on pan-seared scallops.
• Coconut Curry Scallops: Coat the scallops in a mixture of curry powder and shredded coconut before searing them in a pan with oil or butter. Serve them with a creamy coconut curry sauce and steamed jasmine rice for a fragrant and exotic dish.
• Pesto-Crusted Scallops: Coat the scallops with a mixture of pesto, breadcrumbs, and Parmesan cheese before searing them in a pan. The pesto adds a burst of flavor and the breadcrumbs create a crispy crust.

Equipment

1. Skillet or Frying Pan: A good quality skillet or frying pan is essential for searing scallops. Look for a pan with a heavy bottom and good heat distribution to ensure even cooking.
2. Spatula or Tongs: You'll need a spatula or tongs to flip the scallops as they cook and to transfer them to a serving plate.
3. Chef's Knife: A sharp chef's knife is necessary for preparing the scallops, such as trimming the connective tissue and removing the side muscle.
4. Paper Towels: Paper towels are useful for patting the scallops dry before cooking. Dry scallops will sear better and develop a nice crust.
5. Cutting Board: You'll need a clean cutting board for preparing the scallops before cooking.
6. Measuring Spoons: Measuring spoons are handy for accurately measuring ingredients such as salt, pepper, and other spices or seasonings.
7. Cooking Oil or Butter: You'll need oil or butter for cooking the scallops. Choose a high-heat oil such as vegetable oil, canola oil, or clarified butter for best results.

How to store Pan Seared Scallops

1. Cool the scallops: Allow the cooked scallops to cool to room temperature before storing them. Placing hot scallops directly in the refrigerator can raise the temperature inside the refrigerator, potentially causing food safety concerns.
2. Store in an airtight container: Transfer the cooled scallops to an airtight container. You can use a glass or plastic container with a tight-fitting lid, or wrap the scallops tightly with plastic wrap.
3. Refrigerate promptly: Place the container with the scallops in the refrigerator as soon as possible after cooking. Store them in the refrigerator at a temperature of 40°F (4°C) or below.
4. Avoid overcrowding: If storing scallops with other foods in the refrigerator, make sure not to overcrowd the container. Overcrowding can cause uneven cooling and potentially affect the quality of the scallops.
5. Use within 2-3 days: Cooked scallops should be consumed within 2-3 days for optimal quality and safety. Discard any scallops that show signs of spoilage, such as an off odor, sliminess, or unusual color.

Pan Seared Scallops Recipe Top tips

• Use dry scallops: Dry scallops are preferable for pan-searing, as they will develop a better crust. Look for scallops that are labeled as "dry" or "chemical-free." If your scallops are wet, pat them dry with paper towels before cooking to remove excess moisture.
• Preheat the pan properly: It's crucial to preheat your skillet or frying pan properly before adding the scallops. Heat the pan over medium-high to high heat for a few minutes until it's hot but not smoking. A hot pan will help you achieve a good sear on the scallops.
• Season the scallops: Season the scallops with a sprinkle of salt and pepper just before cooking. You can also add other herbs or spices of your choice for additional flavor, such as paprika, garlic powder, or lemon zest.
• Don't overcrowd the pan: Avoid overcrowding the pan when searing scallops. Leave enough space between each scallop to ensure they cook evenly and develop a nice crust. If the pan is too crowded, the scallops may release moisture and steam instead of searing.
• Use the right cooking fat: Choose a high-heat cooking fat such as vegetable oil, canola oil, or clarified butter for pan-searing scallops. These fats have a high smoke point, which allows you to achieve a good sear without burning the fat.
• Don't overcook the scallops: Scallops cook quickly, usually in just a few minutes per side, depending on their size. Overcooking can result in rubbery and tough scallops. Keep a close eye on them and cook just until they are opaque and slightly firm to the touch.
• Rest before serving: Allow the cooked scallops to rest for a minute or two before serving. This helps them retain their juices and ensures a juicy and tender texture.
• Garnish for presentation: Consider garnishing your pan-seared scallops with a squeeze of lemon juice, chopped fresh herbs (such as parsley, chives, or cilantro), or a drizzle of balsamic glaze for added flavor and presentation.

Pan Seared Scallops Recipe

---

★★★★★

5 from 1 review

• Author: Maxine Dubois
• Total Time: 7 minutes
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

Description

This Pan Seared Scallops Recipe is as easy, simple and uses only three ingredients, scallops, olive oil, and salt.

---

Ingredients

Scale 1x2x3x

• 12 (1 to 1.5 inch wide) raw sea scallops
• 2 tablespoons extra-virgin olive oil
• Sea salt, to taste
• Optional: Microgreens, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the scallops dry with a paper towel, then put them in a large bowl and add the olive oil. Toss the scallops gently in the oil until fully coated.
2. Preheat a large cast iron over medium high heat. Once it’s hot, sear the scallops until golden, 1 to 1 ½ minutes per side. Season to taste with salt and garnish with microgreens. Serve immediately.

Notes

• Use dry scallops: Dry scallops are preferable for pan-searing, as they will develop a better crust. Look for scallops that are labeled as "dry" or "chemical-free." If your scallops are wet, pat them dry with paper towels before cooking to remove excess moisture.
• Preheat the pan properly: It's crucial to preheat your skillet or frying pan properly before adding the scallops. Heat the pan over medium-high to high heat for a few minutes until it's hot but not smoking. A hot pan will help you achieve a good sear on the scallops.
• Season the scallops: Season the scallops with a sprinkle of salt and pepper just before cooking. You can also add other herbs or spices of your choice for additional flavor, such as paprika, garlic powder, or lemon zest.
• Don't overcrowd the pan: Avoid overcrowding the pan when searing scallops. Leave enough space between each scallop to ensure they cook evenly and develop a nice crust. If the pan is too crowded, the scallops may release moisture and steam instead of searing.
• Use the right cooking fat: Choose a high-heat cooking fat such as vegetable oil, canola oil, or clarified butter for pan-searing scallops. These fats have a high smoke point, which allows you to achieve a good sear without burning the fat.
• Don't overcook the scallops: Scallops cook quickly, usually in just a few minutes per side, depending on their size. Overcooking can result in rubbery and tough scallops. Keep a close eye on them and cook just until they are opaque and slightly firm to the touch.
• Rest before serving: Allow the cooked scallops to rest for a minute or two before serving. This helps them retain their juices and ensures a juicy and tender texture.
• Garnish for presentation: Consider garnishing your pan-seared scallops with a squeeze of lemon juice, chopped fresh herbs (such as parsley, chives, or cilantro), or a drizzle of balsamic glaze for added flavor and presentation.

• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 150.7
• Sugar: 4.0 g
• Sodium: 218.5 mg
• Fat: 3.4 g
• Saturated Fat: 0.8 g
• Carbohydrates: 4.0 g
• Fiber: 0.0 g
• Protein: 22.5 g
• Cholesterol: 48.8 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.