- Pat your thawed scallops completely dry with a paper towel, and let rest on a paper towel lined plate to draw out all the moisture.
- Heat your cast iron skillet over medium heat for 5 minutes.
- Season the scallops with salt.
- Add the ghee to the cast iron skillet. Sear each scallop for 2 minutes on the first side without touching them. This will give you that great golden crust.
- After 2 minutes, flip and cook an additional 90 seconds on the 2nd side.
- Push all the scallops to 1 side of the pan. Add in a smashed clove of garlic, and tilt the pan so you can spoon all the garlicy ghee on top of the scallops for another 30 seconds.
- Remove from the pan.
- Serve warm drizzled with the garlic ghee pan drippings. I love serving mine with cauliflower rice risotto and sauteed spinach with some lemon zest and fresh squeezed lemon.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Choosing Scallops: Make sure you are buying DRY SCALLOPS. It will say this on the frozen package. Or you can check with your butcher. It shouldn’t have any added solution or salt. Otherwise, they “leach out” water as they cook and don’t get as crispy. Both fresh or frozen scallops work for this!
Cooking Pan: You will get the best sear in a cast iron skillet (what I use and love) or a stainless steel skillet. I wouldn’t recommend a nonstick skillet, it won’t form a great crust.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It does not include sides, since the sides you choose can vary. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.