two cast iron skillets with scallops and lemon.
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raw scallops and removed abductor muscles.

The second most important thing to do when preparing the scallops is to dry them well with paper towels. You don’t want them wet, otherwise, they’ll steam in the skillet rather that get brown. That will make them tough and rubbery. So, dry them well, and then lightly season on all sides with salt and pepper. Once they are prepped, you are ready to cook them. This is a very fast cook, so be sure you have your chopped dill and lemon wheels ready to go and you are ready to sit and eat these within minutes.

raw scallops in skillet.

Divide the butter and add the butter to the skillets and baste the scallops a couple of times using a spoon. Tilt the skillet to pool the butter and make this easier. Sprinkle the scallops with the fresh chopped dill. Add the lemon wheels and serve.

scallops cooking in a skillet.
finished cast iron scallop dish with broccoli.
two cast iron skillets with scallops and lemon.

Cast Iron Scallops

Scallops seared in cast iron, then bathed in a dill flavored olive oil and butter are pure perfection.
5 from 1 vote
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Starter
Cuisine General
Servings 2 Serves
Calories 64 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 8 Sea Scallops, muscle removed and scallops dried
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Unsalted butter
  • 1 Tsp. Fresh dill, chopped
  • Kosher salt and fresh ground black pepper to taste
  • Thinly sliced lemon wheels


  • Prep your scallops by removing the tough connector muscle on the side of the scallops. Discard. Dry the scallops with paper towel.
  • Sprinkle the scallops, on both sides, with salt and fresh ground black pepper.
  • In two small cast iron skillets, divide the olive oil and heat until really hot but not smoking. Add the scallops and let them get golden brown on one side. (About two-three minutes.) Carefully, flip over and cook on the other sides until brown. (one minute)
  • Divide the butter in two and add the butter to the skillets and baste the scallops with the butter a couple of times. Sprinkle the scallops with the fresh chopped dill. Remove the skillets from the heat.
  • Serve the cooked scallops in the mini cast iron skillets with the lemon wheels. Enjoy.


Serving: 9gCalories: 64kcalCarbohydrates: 0.3gProtein: 0.1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 116mgPotassium: 5mgFiber: 0.2gSugar: 0.04gVitamin A: 214IUCalcium: 6mgIron: 0.04mg
Keyword appetizers, seafood, shellfish, starter
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