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The Perfect Scallop Sear Cast Iron-vs-Stainless Steel
SUNDAY 04.25.2021

Scallops are one of those foods that many people are afraid to cook, yet they are one of the simplest and tastiest treats anywhere.  They don’t require much in the way of preparation and they are done cooking before you even know it.  You owe it to yourself to try these delicious little sea creatures.

When choosing your scallops, look for scallops labeled “dry scallops” or “chemical free”.  If not, they could be packaged and preserved in a way that will not allow them to caramelize properly and give you that gorgeous brown sear we are in search of. Besides, it also means that they are packed in chemicals and water, then frozen.  No thanks.

I’m sure that you’ll shock yourself at how easy this is to do and just how tasty a properly prepared scallop is.  This is another one that is sure to impress your dinner guests.  You can add your own twists such as adding fresh herbs to the pan and basting the scallops with the oil/butter/herb combo as they are cooking.  Experiment with other seasonings as well, blackening is a very popular option and adds a ton of flavor.  But, if you want the natural flavor of the scallop to shine through, watch the video and do what we did.  As far as the stainless-steel vs cast iron results, well you’ll just have to watch the video for yourself.  Try it out for yourself and see if you agree with our results.  Thanks for tuning in, get out and grill and enjoy living…. The FOGO Life! 

Recipe Type- Seafood

Skill Level- Intermediate

Grill Time- 10 minutes

Method- Searing


FOGO Premium Charcoal- The First Ingredient

Sea Scallops- We used U10 Scallops from Lobster Anywhere

Olive Oil

Unsalted butter

Kosher Salt


  1. Prepare your grill for direct grilling over medium high heat.
  2. Place the scallops between 2 paper towels for 10 minutes to dry the top and bottom surfaces.
  3. Add enough olive oil to coat the bottom of your pan and add a pat of butter.
  4. Heat the pan so the oil is hot and shimmering but not yet smoking.  **This step is especially important.  If the pan is not hot enough, you will not achieve the proper sear.
  5. Sprinkle each scallop with a small amount of the salt
  6. Place each scallop in the pan starting at the 12:00 position and work your way around the pan leaving ample room in between each scallop to not overcrowd the pan.
  7. Cook for 1 ½ -2 minutes.  Make sure there is a nice brown crust formed before flipping.  Flip and repeat for the second side.
  8. Remove and serve immediately.  The scallops should have a brown crust on each side and be translucent in the middle.



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