If this is your first time making them, and if you’ve been intimidated to sear scallops, don’t be. You can’t go wrong cooking them in a cast iron skillet. Even better that you can complete the whole meal with a delicious, flavorful pan sauce. This will be the yummiest seared scallops recipe ever!
Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something. We do also include tons of step by step pictures in the body of the post. This recipe is also available to view as a Google Web Story!
Ingredients:
- Scallops – You can use fresh or frozen scallops. They shouldn’t smell fishy. You will want to remove the tendons before cooking, and find dry scallops if you can. Dry scallops aren’t pumped full of a saline solution that helps preserve them.
- Bacon – Thick cut and cut into chunks before cooking. We will also reserve some of the rendered bacon fat.
- Olive oil & butter – We sear the scallops in the olive oil since it has a much higher smoke point than butter. The butter is added at the end when preparing the sauce, mostly for creaminess and flavor.
- Garlic & shallots (or onion) – Garlic and onion or shallots will work fine to create a lovely base of your sauce.
- White wine – To deglaze the pan and create a flavorful sauce. You can substitute for seafood or chicken stock if you prefer.
- Lemon juice & zest – We add plenty of fresh squeezed lemon juice and lemon zest to really amp up the flavor.
- Black pepper, kosher salt & red pepper flakes – The seasoning is pretty simple since we have a lot of flavorful ingredients going on here. You can’t go wrong with some salt, red pepper flakes and freshly ground black pepper, to taste.
- Italian basil & parsley – For freshness and flavor.
How to Make The Cast Iron Scallops with Bacon and Lemon Butter Pan Sauce:
Heat a cast iron skillet over medium heat. Add bacon bits and cook for 6-8 minutes until cooked through. Remove from the skillet and set aside. Drain all but 1 tablespoon of bacon fat.
Dry the scallops with paper towel, season with salt and pepper.
Heat the skillet until very hot, then add the olive oil. Sear the scallops for about 1-2 minutes on each side until golden brown. Do this in batches so you don’t over crowd the pan. After scallops are cooked through, remove from the skillet and set aside.
Allow the skillet to cool down to a medium heat, for about 10 minutes before adding some of the butter and shallots, or else you will burn them.
Add shallots or onions to the skillet with the butter with a pinch of salt. Cook until soft and translucent, about 5 minutes. Add in garlic and red pepper flakes and cook until garlic is fragrant, about 30 seconds.
Add lemon juice, zest and white wine. Bring to a boil, then reduce to a simmer. Allow to simmer for about 5 minutes, then add back the bacon bits. Stir in basil, parsley, and remaining butter to the sauce.
Return scallops to the skillet to warm through. Garnish with more parsley and basil. Serve immediately. Enjoy!
Tips To Cook Scallops:
- To get a nice golden crust on the scallops, you will want to make sure they are dried off really well. Moisture and a nice crust on your scallops just don’t mix. Take some paper towels and dry your scallops very well.
- Season with salt and pepper, and make sure your pan is really hot. You really do want the pan to be smoking hot, on high heat. Add olive oil to the pan right before adding the scallops.
- Add the scallops in a single layer, but leave plenty of space between them. You don’t want to overcrowd the pan! Overcrowding will produce extra moisture, and you don’t want that. You will want to cook the scallops in batches.
- Once the scallops are in the pan, don’t touch or move them for at least 90 seconds. The scallops will naturally release once they have seared. Once they’re browned, flip them over for another 30-60 seconds. That’s it!
What Do Scallops Taste Like?
Scallops taste pretty similar to their relatives – calms and oysters. They have a mild sweetness to them sort of like lobster and crab. The have a buttery and almost nutty, delicate flavor to them. They taste great with a lot of things! Including, white wine, fresh herbs, lemon, butter, garlic, basil and green veggies like green beans and broccoli.
Are Scallops Healthy?
According to WedMD, scallops are some of the healthiest foods around! They’re loaded with vitamins and minerals, and high in protein, while being low in carbs and calories. Scallops are also high in omega-3’s, antioxidants and zinc.
More Recipes To Try:
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Until Next Time,
Briana & Chamere
Cast Iron Scallops with Bacon and Lemon Butter Pan Sauce
Ingredients
- 5 slices bacon, cut into small pieces
- 1 tablespoon reserved bacon fat
- 1.5 pounds scallops
- 1.5 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium shallots, diced (can substitute yellow onions)
- 6 cloves garlic, minced
- 8 tablespoons unsalted butter
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon fresh lemon zest
- parsley and fresh basil to garnish
Instructions
- Heat a cast iron skillet over medium heat. Add bacon bits and cook for 6-8 minutes until cooked through. Remove from the skillet and set aside. Drain all but 1 tablespoon of bacon fat.
- Dry the scallops with paper towel, season with salt and pepper. Heat the skillet until very hot, then add the olive oil. Sear the scallops for about 1-2 minutes on each side until golden brown. Do this in batches so you don’t over crowd the pan. After scallops are cooked through, remove from the skillet and set aside.
- Allow the skillet to cool down to a medium heat, for about 10 minutes before adding some of the butter and shallots, or else you will burn them. Add shallots to the skillet with the butter with a pinch of salt. Cook until soft and translucent, about 5 minutes. Add in garlic and red pepper flakes and cook until garlic is fragrant, about 30 seconds.
- Add lemon juice, zest and white wine. Bring to a boil, then reduce to a simmer. Allow to simmer for about 5 minutes, then add back the bacon bits. Stir in basil, parsley, and remaining butter to the sauce. Return scallops to the skillet to warm through. Garnish with parsley and basil. Enjoy!
Notes
- To get a nice golden crust on the scallops, you will want to make sure they are dried off really well. Moisture and a nice crust on your scallops just don’t mix. Take some paper towels and dry your scallops very well.
- Season with salt and pepper, and make sure your pan is really hot. You really do want the pan to be smoking hot, on high heat. Add olive oil to the pan right before adding the scallops.
- Add the scallops in a single layer, but leave plenty of space between them. You don’t want to overcrowd the pan! Overcrowding will produce extra moisture, and you don’t want that. You will want to cook the scallops in batches.
- Once the scallops are in the pan, don’t touch or move them for at least 90 seconds. The scallops will naturally release once they have seared. Once they’re browned, flip them over for another 30-60 seconds. That’s it!
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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