Should I use wet or dry scallops?

You need to use dry scallops, which are scallops that have not been treated with STPP. Wet scallops are plumped up with an STPP solution, which results in too much excess liquid. This makes getting a golden brown crust difficult. We also find that wet scallops have a more rubbery texture, even when cooked to the perfect temperature.

Can I use bay scallops?

I recommend sea scallops for this cast iron scallops recipe. Bay scallops are much smaller than sea scallops and don't have a ton of surface area for searing. We prefer bay scallops for pasta dishes or seafood stews .

Where can I find dry or STPP-free scallops?

I regularly buy dry scallops at Whole Foods. The 365 brand of wild-caught sea scallops state they are STPP-free on the label.

Why are my scallops sticking to the pan?

Scallops will stick to the pan when the crust hasn't fully formed. If your scallops are sticking, give them another 30 seconds. Wait until they easily release from the pan to flip. If you're worried about overcooking the scallops, cook them for just 30 seconds on the second side. It's better to get that beautiful crust on just one side and be perfectly cooked than to overcook the scallops.

How do I know when the scallops are cooked through?

Don't wait until the scallops look done to pull them from the heat or you'll have overcooked and rubbery scallops. Pull the scallops off the skillet when the internal temperature reaches 115°F (46°C). Carryover heat will bring them to a perfect 125°F (52°C).

Cast Iron Seared Scallops - Whisked Away Kitchen

Ingredients

1 pound (450 grams) sea scallops (see notes*)
kosher salt to taste
1–2 tablespoons vegetable oil, such as canola, grapeseed or sunflower

Cook Mode Prevent your screen from going dark

Instructions

Pat the scallops dry and remove the side muscle if still attached. Season the scallops generously with salt on all sides. Place them on a plate lined with paper towels and let them sit for 10 minutes.
Add the vegetable oil to a large cast iron skillet. Use enough to lightly coat the bottom of the pan. Heat the skillet over high heat until the oil is almost smoking.
Pat the scallops dry again — the surface of the scallops should be very dry! Working in batches, place the scallops in the pan. Give them some space – they shouldn’t be touching each other. Let the scallops cook for 1-2 minutes or until they easily release from the pan.
Flip the scallops and continue cooking 1 minute or until the other side is well browned. Make sure not to overcook your scallops. Prioritize getting the first side of the scallops well-browned and perfectly cooked, even if that means the second side of the scallops only gets a brief sear. The internal temperature of the scallops should reach 115°F (46°C). Carryover heat will bring them to the perfect final temperature of 125°F (52°C).
Transfer the scallops to a paper towel lined plate to soak up any excess oil.

Notes

Buying scallops: You need dry scallops for this recipe, which are scallops that haven’t been treated with STPP (a solution that plumps up the scallops with excess liquid). I’ve had luck finding frozen STPP-free scallops at Whole Foods.

Using frozen scallops: If using frozen scallops, defrost them in the fridge overnight. Once thawed, drain and place the scallops on a paper towel lined plate and leave uncovered in the fridge for at least an hour. Make sure to leave space between the scallops to help surface moisture evaporate.

Storage: Leftover seared scallops can be stored in the refrigerator for up to 2 days.

Avocado crema: An earlier version of this recipe paired these scallops with an avocado crema. You can find the recipe here.