Ingredients:

  • 1 pound (450g) dry-packed sea scallops, approximately 12-16 scallops
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1 tablespoon (15g) unsalted butter
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Remove scallops from packaging and gently pat completely dry with paper towels. Repeat until no moisture remains. This is crucial for achieving a good sear. Season generously with kosher salt and freshly ground black pepper on both sides.
  2. Place the cast iron skillet over medium-high heat. Let it heat up until it's smoking slightly – about 3-5 minutes.
  3. Add the olive oil and butter to the hot skillet. The butter should melt quickly and start to foam. Carefully place the scallops in the skillet, ensuring they are not overcrowded. Work in batches if necessary to avoid lowering the pan temperature.
  4. Sear for 2-3 minutes without moving until a golden-brown crust forms. Use your tongs to lift one scallop slightly to check for color. Flip the scallops carefully and sear for another 1-2 minutes, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). They should feel slightly firm to the touch but still have a slight spring.
  5. Remove the scallops from the skillet and place them on a plate. Squeeze fresh lemon juice over the scallops. Garnish with chopped fresh parsley, if desired. Serve immediately.