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    Home » Recipes » 30 Minute Meals

    Perfectly Seared Cast Iron Scallops - How to Cook

    Published: Sep 6, 2022 · Modified: Jan 24, 2025 by Jo Keohane · This post may contain affiliate links · 4 Comments

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    Cast Iron Scallops are the perfect easy-but-impressive restaurant-quality food to cook at home. Ready in minutes, I'll show you how to make pan fried scallops which are seared then finished with melted butter and burst of zesty fresh lemon juice.


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    This recipe is inspired by Gordon Ramsey seared scallops, which really brought this dish back into food fashion.

    If you've ever wondered how get the perfect sear on scallops with a golden crust like a restaurant does, read on!

    With a few simple steps I show you how easy it is to achieve perfectly seared scallops every time.

    Containing just 5 ingredients the scallops with lemon butter sauce can be cooked and ready in just 10 minutes.

    Seared scallops are great for an elevated meal, either as a main or starter.

    Jump to:
    • Why You'll Love These Easy Pan Fried Scallops
    • Ingredients
    • How to Make Cast Iron Scallops
    • Frequently Asked Questions
    • Variations & Substitutions
    • Tips & Tricks
    • How To Serve
    • Can you reheat cast iron scallops?
    • Pin This Cast Iron Scallops Recipe For Later
    • What Do You Think?!
    • More Easy Under 30 Minute Recipe Ideas
    • Printable Recipe
    • Cast Iron Scallops
    • Reader Comments & Ratings

    Why You'll Love These Easy Pan Fried Scallops

    • The scallops can be cooked in minutes, making this a great weeknight dinner option.
    • This dish is also fancy enough for a special occasion or date night.
    • This recipe uses only 5 ingredients, but is a healthy and tasty way to include fresh seafood in your diet.
    • If you buy your scallops ready prepared, this is a super quick meal that can be cooked in a matter of minutes.
    • I've served these scallops as a main dish, but they make a great appetizer or starter too, with a side of salad.

    Ingredients

    Find the full list and quantities in the recipe card below.

    Scallops - In the US regular large scallops are known as sea scallops and king scallops in the UK. The smaller, nickel sized scallops are called bay scallops in the US and queen scallops in the UK.

    If you can get fresh scallops that's great. But here in the US I recommend dry scallops, which are scallops that have been shucked before being packed on ice to keep them fresh, but not frozen.

    I like to use just the white scallop meat, however you can also find scallops with the roe, or coral as it's also know, attached. The roe is entirely edible, it comes down to personal preference whether or not you leave it attached or remove it.

    Butter and Oil - I use olive oil to sear the scallops as it has a higher burn temperature than butter. Then I finish the scallops with butter which really adds to the flavor and helps create a light pan sauce.

    Lemon - I always finish off scallops with a squeeze of fresh lemon juice. I also like to serve an extra slice alongside, that way everyone can addmore to suit their own tastes.

    White plate with raw scallops seasoned with sea salt and black pepper.

    How to Make Cast Iron Scallops

    Find the full printable recipe below.

    Set a cast iron skillet over a medium high heat until smoking hot.

    While the skillet heats, season the cleaned scallops well.

    Add olive oil to the hot pan and carefully add the scallops. Cook for 1 to 2 minutes on each side. Don't move the scallops so a nice sear forms and the scallops start to get a golden brown crust.

    Turn the scallops and cook on the second side for a further 1 to 2 minutes. Again don't move them in the pan.

    Remove the scallops from the pan but keep it on the heat.

    Add butter to the pan and swirl around until melted. Add the lemon juice and stir through.

    Serve the scallops with lemon slices and the lemon butter sauce spooned over them.

    Scallops being seared in a cast iron skillet

    Frequently Asked Questions

    What is the best oil to sear scallops in?

    Use a light flavored oil, you do not want to overpower the subtle flavor of the scallop. I use olive oil, not extra virgin olive oil as it's burn temperature is too low. However, canola oil, grape seed oil or sunflower oil would work here too as they have a higher smoke point.

    How do you get a good sear on scallops?

    The first thing to do is get the pan nice and hot before adding the oil and getting it hot in the pan. The trick is to quickly sear the scallops in hot oil, and not to cook them too long.

    Meanwhile gently pat dry the scallops with a paper towel and season generously with salt and pepper.

    Place the scallops into the hot oil and give them plenty of space so they sear and don't steam.

    Do not move them - this is critical. If you move them around the pan you won't get the golden crust you are looking for. When you turn the scallops over do the same again - do not move them around the pan.

    What type of scallops are best to buy?

    As I'm based in the US I recommend dry-packed scallops, which are scallops that have been shucked before being packed on ice to keep them fresh, but not frozen.

    If you can get your hands on fresh scallops those would be ideal too. If you are only able to access frozen scallops, make sure that they are fully defrosted and dry before starting to cook.

    Variations & Substitutions

    For air fried scallops, preheat the temperature to 400F and cook for 6 minutes, flipping the scallops over after 3 minutes.

    Swap the lemon butter for garlic butter or a chive and fresh parsley butter. Any fresh herbs work well.

    You could also add some capers to the pan along with the lemon juice.

    For some spicy heat, finish the dish with a sprinkle of red pepper flakes.

    Top down image of plate of pan seared scallops in butter with a slice of fresh lemon and sides of mashed potato and steamed kale.

    Tips & Tricks

    Some scallops still have a small muscle attached to them. If so, remove this as sand can hide in it. 

    Use a proper fish spatula as it gives much more control and is a good investment. A fish spatula is a metal spatula, which is shaped to be ideal for flipping scallops, but also any other variety of fish and seafood too, without it breaking up in the pan.

    How To Serve

    I have served my scallops with my Kitchenaid Mashed Potatoes and my Easy Buttered Kale or these fast Microwave Green Beans. However here are some other great sides which would work here too:

    • Roasted Asparagus & Carrots
    • Easy Asparagus Grilled in Foil
    • Baked Sweet Potato Slices
    • Herby Vegan Potato Salad
    • Easy Corn Ribs

    Can you reheat cast iron scallops?

    Scallops take only minutes to cook, so for that reason I always cook and serve them fresh. I do not recommend reheating scallops as you are likely to overcook them and they will become tough.

    Pin This Cast Iron Scallops Recipe For Later

    Pinnable image with recipe title and plate of pan seared scallops in butter with a slice of fresh lemon and sides of mashed potato and steamed kale.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

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    More Easy Under 30 Minute Recipe Ideas

    • Easy Chicken Alexander Recipe with Mushrooms & Bell Peppers
    • Easy Marry Me Chicken Pasta
    • Easy Harissa Pasta with Italian Sausage
    • Easy Tofu Bolognese with Mushrooms

    Printable Recipe

    Cast Iron Scallops

    Cast Iron Scallops are the perfect easy-but-impressive restaurant-quality food to cook at home. Ready in minutes, pan fried scallops are seared then finished with melted butter and burst of zesty fresh lemon juice.
    5 from 2 votes
    Print Recipe Share Pin Recipe Save Saved!
    Prep Time 4 minutes mins
    Cook Time 6 minutes mins
    Total Time 10 minutes mins
    Course Main Course
    Cuisine American, British
    Servings 4
    Calories 217 kcal

    Ingredients
     
     

    • 1 lb Fresh Scallops - cleaned, see notes
    • 1 tbsp Olive Oil
    • Sea Salt and Black Pepper
    • 4 tbsp Butter
    • 1 Lemon - ½ juiced, the rest cut into lemon wedges for serving.

    Instructions
     

    • Heat a large cast iron or non stick skillet over a medium-high heat. You are looking for a nice sear on the scallops so the pan has to be smoking hot.
    • Season the scallops well with sea salt and pepper while the pan heats.
    • Heat the olive oil in the skillet and then place scallops carefully one by one in a single layer.
    • Cook for 1-2 minutes on the first side without moving (note that smaller bay scallops will cook quicker than larger sea scallops). You are aiming for a nice crust to develop while they sear.
    • Carefully turn each scallop and cook for 1-2 minutes on the other side.
    • Remove the scallops to a plate and turn off the heat.
    • Add the butter to the pan, swirling to melt.
    • Stir through the lemon juice.
    • Serve the hot scallops with lemon wedges, pouring over the melted butter pan sauce.

    Notes

    Some scallops still have a small muscle attached to them. If so, remove this as sand can hide in it. 
    Clean the scallops well and pat dry with a paper towel before searing.

    Nutrition

    Calories: 217kcalCarbohydrates: 6gProtein: 14gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 57mgSodium: 535mgPotassium: 273mgFiber: 1gSugar: 1gVitamin A: 359IUVitamin C: 14mgCalcium: 17mgIron: 1mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Kate - Gluten Free Alchemist says

      October 10, 2022 at 4:37 am

      5 stars
      Shockingly and much as I love eating them, I have never actually cooked scallops! I think I have some weird subconscious fear of doing it wrong and getting sick... I REALLY must get over that. I'm going to save this recipe and give it a try... You've given me the confidence... Thank you xx
      #cookblogshare

      Reply
      • Jo Keohane says

        October 10, 2022 at 9:36 am

        Do it! They're so easy and you can definitely get that restaurant feel at home with minimal effort. Thanks so much for commenting.

        Reply
    2. Janice says

      October 11, 2022 at 9:10 am

      5 stars
      Such a wonderful simple recipe that really shows off the amazing flavour of the scallops.

      Reply
      • Jo Keohane says

        October 11, 2022 at 11:32 am

        Thanks Janice - it's a nice simple one isn't it.

        Reply
    5 from 2 votes

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