Garlic Butter Cast-Iron Seared Scallops

A serving plate full of pan seared scallops cooked in a cast iron skillet and topped with garlic butter.

4.50 from 6 votes

Garlic Butter Cast-Iron Seared Scallops

Perfectly seared sea scallops cooked in a hot cast-iron skillet, finished with garlic butter, lemon, and fresh herbs. This easy 15-minute scallop recipe delivers restaurant-quality flavor with simple ingredients and Southern confidence.

Prep Time10

Cook Time5

Total Time15

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 307kcal

Author: Sharon Rigsby

Equipment

10-12-inch cast iron skillet or stainless steel skillet

Ingredients

1½ pounds sea scallops
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
6 tablespoons unsalted butter
4 cloves garlic minced
½ teaspoon red pepper flakes
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons chopped fresh parsley

Instructions

Run the scallops under cold water, then pat them completely dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet, preferably cast iron or stainless steel, over medium-high heat until the oil begins to shimmer. Place the scallops in the hot pan in a single layer. Sear the scallops without moving them for 1.5 to 2 minutes, or until a deep golden-brown crust forms on the bottom. Flip the scallops and cook for an additional 1 to 2 minutes, until they are opaque. Transfer them to a clean plate.
Reduce the heat to low and add the butter to the same skillet. Once the butter has melted, add the garlic and red pepper flakes and cook for about 30 seconds, stirring constantly to prevent burning. Remove the pan from the heat and stir in the lemon zest, lemon juice, and chopped parsley.
Return the scallops to the skillet and gently toss them in the garlic butter sauce to coat thoroughly. Serve immediately, spooning any extra sauce from the pan over the top.

Notes

Scallops are best enjoyed immediately after cooking. Store leftovers in an airtight container in the fridge for up to two days. To reheat, warm the scallops in a skillet over low heat with a small amount of butter or oil until just warmed through.
Avoid using a microwave, as it can overcook the scallops, making them tough and rubbery.
A frequent mistake is overcrowding the pan, which lowers the temperature and causes steaming instead of searing. If your skillet isn't large enough to hold all the scallops in a single layer with space between them, cook them in batches.
Don't overcook the scallops. They only need a couple of minutes per side.
For the best possible crust, use a heavy-bottomed skillet, such as a cast-iron or stainless steel one. These materials retain heat exceptionally well.
Once you place the scallops in the pan, resist the urge to move them. Let them sit undisturbed to develop a deep, golden-brown crust.

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