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The seared scallops are served out of an iron cast skillet with lemon slices.

Cast Iron Seared Scallops

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 these scallops with lemon butter sauce since it heats evenly and sears perfectly. To view the full recipe, click here!

INGREDIENTS

DIRECTIONS

  1. 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.
  2. Season the scallops generously with salt and pepper.
  3. 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.
  4. Flip and sear another minute. Add in the butter and lemon slices, using a spoon to coat the scallops with the sauce. Serve immediately.
  5. *Info listed is per serving and an estimate. We use PaleoTrack.com and the Keto Diet App to calculate macronutrient content.

Cast Iron Seared Scallops

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.

To view the full recipe, click here!