Lemon Garlic Parmesan Scallops | Cast Iron Recipes

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Lemon Garlic Parmesan Scallops | Cast Iron Recipes Super Hungry? Jump to the Recipe

I love my cast iron skillet. Not only is cast iron super durable, it heats more evenly than its aluminum or steel counterparts and is naturally not stick. Another benefit to cast iron is that it can go directly into the oven. All these elements make cast iron the perfect skillet of choice when it comes to cooking scallops, which need just about much love and care as the cast iron skillet they cook in.

By far my favorite way to prepare scallops is in a lemony-buttery-garlicky sauce. Scallops by themselves are uniquely mild in flavor and texture, which makes them the ideal candidates for soaking up delicious flavors like garlic.

My method of cooking the scallops in a cast iron involves searing them quickly to give them some color before removing them from the skillet to make the sauce. Once the sauce is ready, the whole skillet along with the scallops is tossed back in the oven to finish cooking the scallops all the way through. This method leads to perfect scallops practically every time. And with how quick and easy this dish is, you'll have something delicious for dinner in just minutes.

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Lemon Garlic Parmesan Scallops

  • Number of Servings: 2
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
Lemon Garlic Parmesan Scallops | Cast Iron Recipes


  • 16 oz fresh sea scallops, rinsed and patted dry
  • ¼ cup heavy cream
  • 3 tbsp garlic, minced
  • 4 tbsp butter
  • 3 tbsp lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • ⅓ cup Parmesan cheese
  • 1 tsp sea salt

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  1. Preheat the oven to 400 F. Melt a tablespoon of butter in the cast iron over medium heat, until the butter is frothy and beginning to brown. Add the scallops and sear on each side for about 30 seconds - the scallops will not be cooked all the way through. Remove the scallops from the skillet and set aside.
  2. Add the remaining butter to the cast iron and melt until frothy, then add the garlic and saute until fragrant, about two minutes. Add the lemon and stir until most of the moisture has evaporated. Reduce the heat to low and slowly pour in the heavy cream while stirring. Season with the parsley and salt.
  3. Place the scallops back in the cast iron and pop it into the oven for 5-8 minutes, or until the scallops are cooked through. Remove the scallops from the skillet and onto the serving plate. Stir in the Parmesan cheese until it's completely melted into the sauce. Pour the sauce over the scallops. Garnish with the remaining parsley and a squeeze of fresh lemon. Serve right away and enjoy!

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