Make these cast iron scallops on the grill for your next cookout! These amazing scallops will quickly become your new seafood favorite.
These succulent seared scallops are bathed in a buttery lemon-pepper sauce. Serve them as an appetizer or main course. Either way, it will be a delicious treat for you and your guests.
The best part about cooking your cast iron scallops on the grill is that they cook quickly, and these beauties will go from your grill to serving your guests in less than 10 minutes. You can also prepare these scallops on your stovetop or in your oven.
- Large scallops: You’ll need 8-10 large scallops. This should be enough for 2-3 people—average, 3-4 scallops per person. However, if you serve this dish as an appetizer, average 1-2 scallops per person.
- Fats like olive oil, ghee, or butter: This recipe gives you the option to use any of items. If you do not have ghee on hand, you can use either olive oil or butter for the sauce.
- Fresh lemon juice
- Onion powder
- Red Pepper flakes: Add if you’d like a subtle hit of heat.
- Italian Parsley: This recipe calls for 1 tablespoon of chopped parsley for garnish, but you can substitute with chopped fresh basil, oregano, chives, or green onions.
- Cast-iron pan: Use a 12″ pan for 10 or more large scallops. Cast-iron is the best type of pan you can use for searing seafood. These pans retain their heat and will give these scallops a nice flavorful, golden-brown crust.
How to make cast-iron scallops on the grill:
- Preheat your grill for high heat, or 500 degrees F. Set the empty pan on the grill and get it good and hot.
- Add the olive oil and let it heat up.
- Season your scallops with salt and pepper and place them into a hot cast-iron pan. Sear each side for 2 minutes.
- Remove scallops and place them onto a clean plate.
- Add ghee (or oil or butter) to the pan, along with the minced garlic. Saute for a few seconds, and add all remaining ingredients except for the parsley.
- Place your scallops back into the pan and cook for an additional 2 minutes. Baste with sauce and remove from heat.
- Do not overcook! Scallops can go from tender to rubbery in a matter of seconds!
- Doneness temperature for scallops is an internal temperature between 125-130 degrees F.
- Garnish with chopped parsley (or herb of choice) and serve immediately. See how easy these cast-iron scallops on the grill are to make?
Cast Iron Scallops on the Grill
- 8-10 large sea scallops
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon medium ground black pepper
- 1/4 teaspoon salt
- 3 tablespoons ghee or olive oil (or butter)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- Pinch of dry pepper flakes
- 1 tablespoon chopped Italian parsley garnish
- Preheat grill for high heat (400 degreed F). Set the pan on the grill and get it good and hot.
- Add oil and let it heat up. Once there is a wisp of smoke, it's ready.
- Season scallops with salt and pepper and place into the hot pan. Sear each side for 1 minute. Remove scallops and place into a clean plate and set aside.
- Add ghee (oil or butter) to the pan, along with the garlic. Saute for a few seconds, and add all remaining ingredients except parsley.
- Place scallops back into the pan and cook for an additional minute or two. Baste with sauce and remove from heat. Garnish with chopped parsley and serve immediately.