Pan Seared Scallops
Cook Time: 15 mins
1 pound fresh scallops, patted dry
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
1. Preheat the Cast Iron Skillet: Place your cast iron skillet on the stove over medium-high heat. Let it heat up for 2-3 minutes until it's very hot.
2. Prepare the Scallops:
Ensure the scallops are dry by patting them with paper towels. Season both sides with salt and pepper.
3. Sear the Scallops:
Add olive oil and butter to the hot skillet. Wait for the butter to melt and sizzle, but be careful not to burn it.
Carefully add the scallops to the skillet in a single layer, making sure they are not crowded. Sear for 1-2 minutes per side without moving them. Scallops should develop a golden-brown crust on the outside while remaining tender inside. Avoid overcrowding the skillet; cook in batches if necessary.
4. Add Garlic:
During the last minute of cooking, add minced garlic to the skillet. Sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
5. Garnish and Serve:
Remove the scallops and garlic from the skillet promptly to prevent overcooking.
Garnish with freshly chopped parsley for a burst of color and freshness.
6. Serve Hot:
Plate the sautéed scallops immediately. Squeeze fresh lemon juice over the top for a zesty finish.
Serve hot as an elegant appetizer or a delightful main course.
Enjoy your perfectly seared and flavorful scallops prepared to perfection in your cast iron skillet!