Name: Cast Iron Pan-Seared Scallops
Total time: 35 min
Ingredients: 1 1/2 pounds large sea scallops , tendons removed; Salt and pepper; 1/4 cup vegetable oil; 2 tablespoons unsalted butter; lemon wedges

Why This Recipe Works

Producing restaurant-style scallops with perfectly browned exteriors and moist, tender centers at home requires overcoming a major obstacle: a weak stovetop. The heat-retaining power of a cast-iron pan was the perfect solution. Blotting the scallops dry, preheating the pan in the oven, and then bringing oil to just smoking over medium-high heat were steps in the right direction, but it wasn't until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet before flipping them. We then used a large spoon to ladle the foaming butter over the scallops. Adding the butter midway through ensured that it had enough time to work its browning magic on the scallops, but not enough time to burn.

Before You Begin

Be sure to purchase “dry” scallops, which don't have chemical additives. Dry scallops look ivory or pinkish; wet scallops are bright white.

Instructions

Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, place scallops in rimmed baking sheet lined with clean dish towel and top with second towel; let sit at room temperature.

When oven reaches 500 degrees, season scallops with salt and pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add 2 tablespoons oil and heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned on first side, about 2 minutes.

Add 1 tablespoon butter to skillet. Using tongs, flip scallops. Continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter pools on one side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds (remove smaller scallops as they finish cooking).

Transfer scallops to serving platter and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil, remaining scallops, and remaining 1 tablespoon butter. Serve with lemon wedges.