Grilling Scallops In A Cast Iron Pan: A Beginner's Guide

Grilled scallops are a delicious treat that can be cooked in under 10 minutes. To grill scallops in a cast-iron pan, you'll need to pat the scallops dry, season them with salt and pepper, heat up some oil in the pan, and then sear the scallops for a couple of minutes on each side until they develop a golden crust. You can then add some butter, lemon, and herbs to the pan to create a sauce to coat the scallops in before serving.

Choosing the right scallops

• Freshness: Opt for fresh scallops over frozen ones whenever possible. Fresh scallops will have superior flavour and texture. Look for scallops with a uniform pearly white colour, avoiding any with bruises or tears in the muscle.
• Dry vs Wet: Choose dry scallops over wet ones. Wet scallops are treated with water and preservatives, resulting in a diluted flavour and tougher texture. Dry scallops are more flavourful and yield a softer texture when cooked. Dry scallops may have a slight orange or pink hue, while wet scallops tend to be bright white.
• Size: Larger scallops, known as sea scallops, are sweeter and more tender. Smaller bay scallops can be great for chowders, sauces, or pasta dishes, but they may turn rubbery when grilled.
• Texture: Fresh scallops should feel firm to the touch. Avoid scallops that are slimy or mushy.
• Sourcing: Purchase your scallops from a reputable seafood supplier known for their fresh, high-quality products.
• Smell: Fresh scallops should evoke the ocean with a briny scent. Avoid scallops with a strong fishy odour.
• Uniformity: Select scallops that are uniformly shaped so that they cook at a similar rate.
• Tendons: Before cooking, remove the small, tough pieces known as tendons or side muscles. They are edible but can be a bit chewy. Look for a small tag-like piece on the side of the scallop and pinch and peel it off with your hands.

Drying and seasoning the scallops

Drying and seasoning scallops is a crucial step in the cooking process. Firstly, ensure you have purchased dry scallops, which are untreated and have not been soaked in preservatives. Dry scallops are darker in colour, with a beige hue, and have a purer, sweeter flavour.

Before cooking, pat the scallops dry with a paper towel. This step is critical to achieving a good sear on the scallops. You can also use a clean dish towel or kitchen roll. Leave the scallops to air dry for around 10 minutes, and then gently press another paper towel on top to absorb any remaining moisture.

Once dry, season the scallops with salt and pepper. Sprinkle a generous amount of salt and pepper over the scallops, or place them in a bowl and toss gently with the seasoning. You can also add other seasonings like Cajun seasoning, or a mild alternative to black pepper, such as white pepper.

Heating the pan

Choosing the Right Pan

Before you start heating, it's important to select the right pan for grilling scallops. A cast-iron skillet is highly recommended due to its superior heat retention and even heating properties. Cast iron is also inexpensive and versatile, making it a valuable addition to your cookware collection.

• Place your cast-iron skillet on the stovetop and turn the heat to high. You can also preheat your grill to a high temperature of around 500 degrees Fahrenheit if you plan to cook the scallops outdoors.
• Let the pan heat up for several minutes. The duration may vary depending on your stove, but aim for at least 4-5 minutes to ensure it gets good and hot.
• Add your choice of oil to the pan. You can use olive oil, canola oil, vegetable oil, grapeseed oil, or any other oil with a high smoke point. This step is crucial, as it creates the foundation for a delicious sear.
• Heat the oil until it starts to smoke or shimmer. This is a clear indication that your pan is hot enough and ready for the scallops. A rippingly hot oil temperature is essential for achieving that coveted golden crust on your scallops.

Tips for Success

• Ensure your pan is thoroughly heated before adding the scallops. An adequately heated pan will help create a beautiful golden-brown sear on your scallops.
• Use a neutral-flavored oil with a high smoke point. This will prevent the oil from smoking and turning bitter while your scallops are searing.
• If using a grill, set the empty cast-iron pan on the grill grates and let it heat up along with the grill. This ensures that your pan is sufficiently hot before adding the oil.
• Be patient when searing the scallops. Avoid the urge to nudge or poke them. Trust that when they are properly seared, they will release from the pan easily.

Cooking time and technique

The key to achieving perfectly grilled scallops with a golden crust is to use a hot cast-iron skillet with ripplingly hot oil and occasionally baste them with butter. The whole process should take no longer than 10 minutes.

First, pat the scallops dry with a paper towel and season with salt and pepper. Heat up the cast-iron skillet on high heat until it starts to smoke, then add oil. Place the scallops in the skillet, ensuring they don't overlap, and sear for 1 1/2 to 2 minutes on each side, until a golden crust appears.

Add butter, lemon slices, and garlic to the skillet and use a spoon to coat the scallops with the sauce. You can also add in some fresh herbs like parsley or thyme. Serve immediately.

It is important to get the skillet smoking hot before adding the scallops to ensure a good caramelized sear. Additionally, make sure to use a neutral-flavored oil with a high smoke point to avoid the oil smoking and turning bitter while the scallops are searing. Canola, vegetable, mild olive oil, refined sunflower, or safflower oil are all good choices.

When searing the scallops, do not touch or disturb them until a golden crust has formed. This will ensure a nice, even sear. Use tongs or a thin metal spatula to flip the scallops.

If you want to add a twist to your scallops, you can try different ingredients like Cajun seasoning, herb butter, or a teriyaki marinade for an Asian-inspired flavor.

Serving suggestions

Grilled scallops are a delicious treat and can be served as an appetizer or a main course. Here are some serving suggestions to elevate your grilled scallops:

Side Dishes

Scallops go well with a variety of side dishes, including salads, vegetables, mashed potatoes, and pasta. Here are some specific examples:

• Spinach and Pomegranate Salad: A fancy and healthy option, perfect for a special occasion or date night.
• Mango Avocado Salsa: Fresh and fruity, this salsa is ideal if serving scallops as an appetizer.
• One-Pan Lemon Caper Pasta: Lemon caper pasta enhances the flavours of the scallops without overpowering them.
• Fettuccine Alfredo: The rich and cheesy sauce contrasts well with the sweetness of the scallops.
• Warm Tuscan Beans: The combination of crushed red pepper, garlic, white wine, and basil complements seared scallops beautifully.
• Mashed Potatoes with Roasted Shallots: Mashed potatoes are a classic side dish that pairs well with the briny and springy texture of scallops.
• Lemon Asparagus Risotto: A mellow side dish that lets the scallops shine.
• Simple Grilled Veggies: Grilled vegetables like eggplant, tomatoes, zucchini, and red peppers add colour and flavour to your plate.
• Rice: A simple and versatile side dish. Try savoury chicken rice pilaf or steamed white rice flavoured with butter and spices.
• Couscous: Couscous adds heartiness to your meal. Try adding curry powder for an Indian flair.

Sauces

Sauces are a great way to enhance the flavours of your grilled scallops. Here are some ideas:

• Lemon Butter Sauce: The classic combination of lemon and butter brings out the delicate and fresh flavours of the scallops.
• Spicy Chile Crisp: A spicy, salty, and sweet sauce made with garlic, shallots, sugar, and chillies.
• Avocado with Honey and Dijon Mustard Dip: A sweet and savoury twist.
• Citrusy Cilantro Lime Sauce: A fresh and tangy sauce to complement the briny sweetness of the scallops.
• Spiked Jalapeno Bourbon Sauce: A bold sauce to add a kick to your scallops.

Main Course Ideas

If you're serving grilled scallops as a side dish or appetizer, here are some main course ideas to accompany them:

• Bacon-Wrapped Scallops: Smoky, juicy, and a perfect surf and turf combination.
• Steak: Whether simply seasoned or spiced with Cajun seasoning, a steak is a delicious partner for your grilled scallops.
• Shrimp: Double the seafood delight! Just be careful not to overcook the shrimp.
• Baked Lobster Tails: A luxurious and indulgent main course to pair with your grilled scallops.

Keto-Friendly Options

If you're following a keto diet, here are some side dish options to accompany your grilled scallops:

• Cauliflower Rice: A low-carb alternative to rice that soaks up the flavours of the scallops.
• Keto Creamed Spinach: Adds a pop of colour and a rich taste that complements the scallops.
• Mediterranean Asparagus: Tender and flavourful, this veggie is a perfect partner for grilled scallops.
• Keto Arugula Salad: A crisp and refreshing side dish to balance out your meal.

Frequently asked questions