Low Sugar Lemon Butter Scallops
Few dishes feel as luxurious as perfectly seared scallops, and this version delivers that restaurant-quality golden crust without a single drop of added sugar anywhere in the recipe. The key is starting with dry-packed sea scallops and getting the pan ripping hot — that combination creates the deep, caramelized sear that makes each bite so satisfying. Once the scallops are done, the pan sauce comes together fast with garlic, red pepper flakes, bright lemon juice, and grass-fed butter swirled in piece by piece until glossy and emulsified. It's the kind of sauce that tastes like it took hours but actually comes together in under five minutes. For anyone watching their sugar intake, seafood dishes can sometimes hide sweeteners in marinades or pre-made sauces, but everything here is built from scratch with whole, clean ingredients. The fresh parsley and a squeeze of lemon at the end keep the flavors sharp and vibrant rather than heavy. This is an elegant, weeknight-friendly dinner that proves eating without added sugar never has to feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb large dry-packed sea scallops (about 16–20 count)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra virgin olive oil
For the sauce
- 3 tbsp grass-fed unsalted butter, cut into 3 pieces
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels — press firmly on all sides. Season both flat faces with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil just begins to smoke. Add the scallops in a single layer, flat side down, leaving at least 1 inch between each one. Sear undisturbed for 2 to 2 1/2 minutes, until a deep golden-brown crust forms on the underside and the scallop releases easily from the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!