cast-iron ChartsDATASHEET // CT-CI-049
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Sea Scallops (Dry-Packed, U/10 or U/15) in the cast iron
Specification: Dry-pack sea scallops (U/10 or U/15), side muscle removed, patted bone-dry, seasoned immediately before pan
Target Temp
450°F (232°C)
Stovetop Sear
Total Time
3–5 mins
Total Cook Window
Flip Mark
2m
Turnover Point
Internal Safe Temp
125°F–130°F (52°C–54°C) translucent tender center
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 450°F (232°C) until lightly smoking. Prepare sea scallops (dry-packed, u/10 or u/15) (Dry-pack sea scallops (U/10 or U/15), side muscle removed, patted bone-dry, seasoned immediately before pan).
2
Cook & Flip
Cook for 3–5 mins. Flip at the 2-minute mark for even browning.
3
Check & Rest
1/16-inch golden-caramel crust on top and bottom, sides opaque with a translucent center line. Confirm internal temperature reaches 125°F–130°F (52°C–54°C) translucent tender center. Rest for 2 minutes before serving.
Verification Basis & Testing Rig
FDA Seafood Doneness Guidance; Lodge Cast Iron Scallop Searing Standard.
Pro Tip: Use 'dry-pack' scallops only; chemical-soaked 'wet' scallops weep water and boil into rubber in cast iron. Below the USDA 145°F seafood recommendation; 130°F is the standard culinary target for dry-pack scallops.
Related cast iron Cook Times
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Crispy Skin Salmon Fillet (Pan Seared)
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Crispy-Skin Chicken Thighs (Bone-in)
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Dry Sea Scallops (U/10 or U/15)
Ripping hot — 500°F (260°C) surface, oil just short of smoke3–4 mins total (90 seconds per side)