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Saturday, March 3, 2018

Seared Sea Scallops

I associate scallops and pasta salad with summer. Since we got hit with a huge storm this week, I feel like I'm trying to push Spring into being here! -:)

C'mon Spring!!

I did use frozen scallops (shudder!) but I rinsed them well and then patted them until they were dry. Scallops tend to release a lot of moisture and they absolutely need to be as dry as possible before you put them into a scorching hot cast iron pan. They also need lots of room so do them in batches if you have to or they will just steam. See that nice carmelization I've got?

1. Dry. 2. Hot. 3. Room.

That's all you really need to know about cooking scallops.


  • 12 scallops, patted dry. If using fresh, don't forget to remove that connective tissue.
  • 1/2 tbsp extra virgin olive oil
  • salt and black pepper
  • lemon


  1. As I stated above, make sure the scallops are completely patted dry. Sprinkle salt and pepper on one side.
  2. Heat a cast iron skillet (the best to use when cooking scallops) on high. Turn on your vent for any smoking.
  3. Drop in that olive oil. I used a pastry brush to swirl it around to coat.
  4. Once the skillet seems like it's just smoking hot, lower the heat just a little and then place those scallops in the skillet, seasoned side down.
  5. Sprinkle the other side with salt and pepper. Do NOT move the scallops. Cook for 3 minutes and then using tongs, flip them to the other side.
  6. Cook for two minutes. Remove and squeeze some lemon on top and eat immediately!

I served them with this scrumptious pasta salad I threw together. Click here for recipe

This recipe makes 2 servings for 1 pt each on the Weight Watchers Freestyle Program. Pasta salad is extra points. 

Note: If using fresh, Scallops often have a little tag of tissue on the side; this is connective tissue. I recommend removing this tag if you find it on your scallops. The name of the game in scallops is texture, and the connective tissue can become gummy or tough if it's not removed.


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