These cast-iron scallops are a must-try for your next cookout! This fantastic dish will quickly become your new seafood favorite. The scallops are perfectly seared and then drenched in a rich butter lemon sauce. Serve them as an appetizer or a main course. Either way, it will be a delicious treat for you and your guests. 

Few dishes are as delicious and impressive as grilled scallops. This succulent shellfish have a perfectly seared exterior and a juicy, tender center. Use a cast-iron skillet to achieve the perfect sear infusing these scallops with a smoky, caramelized flavor. The best part about is that they cook quickly, and these beauties will go from your grill to serving your guests in less than 10 minutes. Don’t own a grill? No problem! Prepare these scallops on your stovetop. 

What are scallops?

Scallops are a type of shellfish widely enjoyed in many cuisines around the world. They are a bivalve mollusk with a hinged, two-part shell. The meat-filled interior is sweet and slightly salty. Scallops can be prepared in various ways, including grilling, pan-searing, baking, or served raw in dishes like sushi or ceviche.

What are the best ways to choose fresh scallops?

Choosing fresh scallops is key to ensuring that you get the best flavor and texture in your dish. It also helps you avoid mishaps like a potential food-borne illness. Below are some suggestions for finding fresh, healthy, flavorful scallops.

• Avoid pre-treated: Scallops soaked in water or preservatives can have a mushy or rubbery texture.
• Smell them: Fresh scallops should smell like the ocean, with a slight brined scent. Avoid fishy-smelling ones.
• Color: Scallops should have a creamy, off-white, or beige color. A yellow or brown tint indicates that they are no longer fresh.
• Check the texture: Fresh scallops should feel firm to the touch and never slimy or mushy.
• Size: Large scallops are sweet and tender, while small varieties are tough and rubbery once cooked.
• Source mindfully: We recommend purchasing scallops from a reputable seafood purveyor known for their fresh quality products. 

Ingredients

• Large scallops: You’ll need 8-10 large scallops. This should be enough for 2-3 people—plan for 3-4 scallops per person. However, if you serve this dish as an appetizer, plan for 1-2 scallops per person.
• Fats like butter, olive oil, and grass-fed ghee: This recipe gives you the option to use any of these items.
• Garlic
• Fresh lemon juice
• Onion powder
• Red pepper flakes: Add if you’d like a subtle hit of heat.
• Italian Parsley: This recipe calls for 1 tablespoon of chopped parsley for garnish, but you can substitute with thyme sprigs, rosemary, fresh basil, oregano, chives, or green onions.
• Cast-iron skillet: Use a 12″ pan for 10 or more large scallops. Cast-iron is the best type of pan you can use for searing seafood. These pans retain their heat and will give these scallops a nice flavorful, golden-brown crust.

How to make cast-iron scallops on the grill

• Preheat your grill for high heat, or 450 degrees F. Set the empty pan on the grill and get it good and hot.
• Add the butter or olive oil and let it heat up.
• Pat scallops dry with a paper towel.
• Season with salt and pepper and place them into a hot cast-iron pan.
• Sear scallops on each side for 1 minute. 
• Remove and place them onto a clean plate.
• Make the sauce: Add butter along with the minced garlic. Saute for a few seconds, and add all remaining ingredients except for the parsley.
• Place your scallops back into the pan and cook for an additional 2 minutes, until golden brown. Spoon garlic butter over top and remove from the heat. 
• Temp check: Doneness temperature for scallops is an internal temperature between 125-130 degrees F.
• Garnish with chopped fresh parsley or fresh herbs of choice.
• Serve immediately, with potatoes, rice, or salad.

Alternative recipe ideas

Customize your cast iron scallops by altering the flavor profile. While a classic lemon garlic-butter combination is delicious, using different ingredients will add a new twist to your scallops. 

• Cajun style: Create a spicy kick by sprinkling the scallops with our voodoo seasoning.
• Herb butter: For a decadent twist, use our steak herb butter to baste your scallops while they’re cooking.
• Teriyaki-style: Marinate your scallops in teriyaki marinade for an Asian-inspired flavor before cooking them in a cast iron skillet. Make a little extra sauce to drizzle on top right before serving. Sprinkle with chopped green onions and toasted sesame seeds for garnish.

More recipes!

• Cast-Iron Chicken Pot Roast
• Louisiana BBQ Shrimp
• Shrimp Marinade

Print

Cast Iron Scallops on the Grill

The best part about these cast iron scallops is that they can be cooked on your grill or stovetop. These succulent scallops are seared first then bathed in a buttery garlic sauce. Serve them as an appetizer or main course.

Course Main Course

Cuisine American

Keyword cast iron scallops, grilled seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Calories 138kcal

Ingredients

• 8-10 large sea scallops
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon medium ground black pepper
• 1/4 teaspoon salt

For sauce:

• 4 tablespoons butter
• 2 tablespoons fresh lemon juice
• 2 cloves garlic minced
• 1 pinch of dry pepper flakes
• 1 tablespoon chopped Italian parsley (sub with fresh thyme, oregano, or basil)

Instructions

• Preheat grill for high heat (450 degrees F). Set the pan on the grill and get it good and hot.
• Add oil and let it heat up. Once there is a wisp of smoke, it's ready.
• Season scallops with salt and pepper and place into the hot pan. Sear each side for 1 minute. Remove scallops and place into a clean plate. Set aside.
• Add butter and minced garlic to the skillet. Saute for a 10-15 seconds, and add remaining ingredients except parsley (or preferred herb).
• Place scallops back into the pan and cook for an additional minute or two. Baste with sauce and remove from heat. Garnish with chopped parsley and serve immediately.

Notes

Alternative flavors:

• Cajun style: Create a spicy kick by sprinkling the scallops with our voodoo seasoning. 
• Herb butter: For a decadent twist, use our steak herb butter to baste your scallops while they’re cooking.
• Teriyaki-style: Marinate your scallops in teriyaki marinade for an Asian-inspired flavor before cooking them in a cast iron skillet. Make a little extra sauce to drizzle on top right before serving. Sprinkle with

Nutrition

Calories: 138kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 317mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 470IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.2mg

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