Scallops
Cast iron high heat 2 min/side. Don’t touch until crust forms.
The golden crust IS the point of scallops. Only blazing-hot direct contact can create that sear. Don’t move them — let the crust build.
Step-by-Step
1. Remove side muscle (small tough tab on the side).
2. Pat BONE DRY — multiple paper towels, press hard. This is the most important step.
3. Season with salt only (pepper burns at this heat).
4. Heat cast iron over high until smoking + oil.
5. Place scallops, leaving 2 inches between each.
6. DO NOT TOUCH for 2 min. Let the crust build.
7. Flip — should be deep golden brown.
8. Cook 1.5-2 min.
9. Add butter + lemon last 30 sec, baste.
10. Serve immediately.
Size & Portion Guide
Bay scallops (tiny): sear in batch, toss/stir 2-3 min total — no individual flipping.
Sea scallops (standard, U-10 to U-20): 2 min/side as described.
Diver scallops (very large): 2.5-3 min/side.
Wet scallops (treated with phosphates): harder to sear — buy DRY scallops if possible.
Broil 3-4 min.
Don't Have Cast Iron?
Carbon steel is the best alternative — same heat retention. Stainless steel works IF you preheat very well (water droplet test — it should dance). Nonstick won't sear properly — not hot enough. If no good pan, BROIL 3-4 min on top rack instead — easier and still tasty.
Pro Tip
Must be bone-dry before searing. Pat with paper towels. Broiling is easier for beginners.