Scallops are incredibly easy to prepare but they tend to get a bad wrap for being “difficult” to cook without becoming dry or sticking to the pan unless you use a nonstick pan. Well, obviously there’s no non stick pans here, just good ole cast iron which is the perfect vessel for cooking scallops since it heats evenly and sears perfectly.
- SERVES: 4
- LEVEL: Super Simple
INGREDIENTS
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 1.5 lbs dry sea scallops
- Salt
- Pepper
- 1 tablespoon unsalted butter
- ½ lemon, thinly sliced (optional)
DIRECTIONS
- Place the scallops on a baking sheet lined with paper towels and allow to sit and dry at room temperature for 10 minutes. Blot the tops with a paper towel to remove excess moisture..
- Season the scallops generously with salt and pepper.
- Heat 2 tablespoons olive oil in a cast iron skillet over high heat just until smoking. Add scallops in a single layer and sear 1 ½ – 2 minutes until a golden brown crust forms.
- Flip and sear another minute. Add in the butter and lemon slices, using a spoon to coat the scallops with the sauce. Serve immediately.
*Info listed is per serving and an estimate. We use PaleoTrack.com and the Keto Diet App to calculate macronutrient content.
