Saucy Rossy BBQ
Seafood

Pan-Seared Digby Scallops in Cast Iron

Sweet, buttery Digby scallops seared in a Lodge cast iron skillet with chili lime sea salt and a rich butter baste for a golden crust.

Time~10 min CategorySeafood Watch5:29
Pan-Seared Digby Scallops in Cast Iron — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Pat the scallops dry and season simply with Chili Lime sea salt and a touch of black pepper.
  2. 2Heat the Lodge cast iron skillet on the gas stove until ripping hot.
  3. 3Sear the scallops for 1 1/2 minutes per side to build a beautiful golden crust.
  4. 4Baste with butter as they finish for rich flavour and shine, then serve immediately while melt-in-your-mouth tender.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Scallops
Scallops are lean shellfish — low in fat and calories but high in protein, plus B12, magnesium, and selenium. They cook in minutes, so a gentle touch keeps them tender.
Chili peppers
Chili peppers are low in calories and high in vitamin C and antioxidants, and their heat comes from capsaicin, which may give metabolism a small nudge. Dial the amount to your spice tolerance.
Citrus
Citrus brightens rich, smoky food and brings vitamin C and antioxidants along with its acidity. A squeeze at the end cuts fattiness and lifts flavour without added salt or sugar.
Butter
Butter adds richness and helps carry sauce into the meat, but it's high in saturated fat and calories, so it works best as a finishing touch rather than by the cupful.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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