Scallops Sizzling

Cassie *


Stopped at our local fresh meat market and saw these absolutely beautiful scallops, so I decided pair them with ribeyes.
I wasn’t planning on posting, so only picture I got was once they were on my plate. They were just too delicious not to share. The cast iron skillet is the trick!
Can’t wait to make these sizzling gems again!



☆☆☆☆☆ 0 votes

5 Min
5 Min
Pan Fry


  • 6-8 large
    dry scallops
  • 1 1/2 Tbsp
  • Olive
    oil - enough to coat skillet & lightly coat scallops
  • Lemon
    pepper seasoning
  • Pink
    sea salt - the only salt i ever use
  • Fresh
    ground black pepper

How to Make Scallops Sizzling


  1. Coat scallops with about 1/2 tsp olive oil, toss around with fingers until evenly coated. Salt, pepper and lemon pepper both sides lightly.
  2. Get skillet smoking hot ( cast iron skillet) add enough olive oil to coat bottom of skillet. Drop scallops one at a time, leaving plenty of room between each. Let sizzle about 2 minutes on that side. (Don't move so to caramelize)
    With tongs flip each to other side. Now, add butter and sizzle 1 1/2 more minutes or until scallops are evenly opaque. Do not overcook!
  3. Plate and drizzle with butter & enjoy! Mine were absolutely delicious! So simple, yet so good !

Printable Recipe Card

About Scallops Sizzling

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Carb Keto
Other Tag: Quick & Easy

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