Cast Iron Lemon Garlic Parmesan Scallops
A quick and flavorful seafood dish, these cast iron skillet scallops are seared to perfection and finished in a lemon garlic cream sauce.
Ingredients
- 16 oz fresh sea scallops rinsed & patted dry
- ¼ cup heavy cream
- 3 tablespoons garlic minced
- 4 tablespoons butter
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley finely chopped
- ⅓ cup Parmesan cheese
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 400°F. Melt a tablespoon of butter in the cast iron skillet over medium heat until the butter is frothy and beginning to brown. Add the scallops and sear each side for about 30 seconds - the scallops will not be fully cooked at this stage. Remove the scallops from the skillet and set aside.
- Add the remaining butter to the cast iron skillet and melt until frothy. Then add the garlic and sauté until fragrant, about two minutes. Stir in the lemon juice and cook until most of the moisture has evaporated. Reduce the heat to low and slowly pour in the heavy cream while stirring continuously. Season with half the parsley and salt.
- Return the scallops to the cast iron skillet and transfer it to the oven. Bake for 5-8 minutes, or until the scallops are cooked through. Remove the skillet from the oven, take the scallops out and place them on a serving plate. Stir the Parmesan cheese into the sauce until it's completely melted. Pour the sauce over the scallops. Garnish with the remaining parsley and a squeeze of fresh lemon juice. Serve immediately and enjoy!
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