Ingredients

The following ingredients have 2 Servings
  • 16 oz fresh sea scallops (rinsed & patted dry)
  • 1/4 cup heavy cream
  • 3 tablespoons garlic (minced)
  • 4 tablespoons butter
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh parsley (finely chopped)
  • 1/3 cup Parmesan cheese
  • 1 teaspoon sea salt

Instruction

  • 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.
  • 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.
  • 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!