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Cast Iron Seared Scallops Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 16 minutes
  • Yield: 4 servings

Description

This Cast Iron Seared Scallops recipe delivers perfectly caramelized, tender scallops with a crispy golden crust. Using a hot cast iron skillet and a simple seasoning of kosher salt, these scallops develop a rich, savory flavor with a quick sear that locks in their natural sweetness. Perfect for an elegant appetizer or a main dish served alongside your favorite sides, this recipe is both straightforward and impressive, making it ideal for weeknight dinners or special occasions.

Ingredients

Scallops

  • 1 pound (450 grams) sea scallops (side muscle removed)
  • Kosher salt, to taste

For Searing

  • 1-2 tablespoons vegetable oil (such as canola, grapeseed, or sunflower)

Instructions

  1. Prepare the scallops: Pat the scallops dry thoroughly with paper towels and remove the side muscle if still attached. Season them generously with kosher salt on all sides. Place the scallops on a paper towel-lined plate and let them rest for 10 minutes to draw out moisture.
  2. Heat the skillet: Pour 1-2 tablespoons of vegetable oil into a large cast iron skillet, enough to lightly coat the bottom. Heat the skillet over high heat until the oil is shimmering and almost smoking—this is essential for a good sear.
  3. Dry the scallops again: Before searing, pat the scallops dry again to ensure their surface is very dry; this helps achieve the perfect crust.
  4. Sear the scallops: Working in batches to avoid overcrowding, place the scallops in the hot skillet with enough space between each. Cook them undisturbed for 1-2 minutes or until they easily release from the pan and have developed a brown crust.
  5. Flip and finish cooking: Carefully flip the scallops and cook for an additional 1 minute until the second side is well browned but not overcooked. Aim for an internal temperature of 115°F (46°C); carryover heat will raise it to the ideal final temperature of 125°F (52°C).
  6. Drain excess oil: Transfer the seared scallops to a paper towel-lined plate to absorb any excess oil before serving.

Notes

  • Removing the side muscle from scallops ensures a tender, uniform texture.
  • Patting the scallops dry multiple times is critical for achieving a perfect sear; wet scallops will steam rather than brown.
  • Use a heavy-bottomed cast iron skillet to maintain consistent heat for searing.
  • Do not overcrowd the pan, as this will reduce heat and prevent proper browning.
  • To check doneness without a thermometer, scallops should be firm but still slightly translucent in the center.
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Seafood
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/cast-iron-seared-scallops-recipe/