Anti Inflammatory Lemon Butter Scallops
Sea scallops are one of those ingredients that feel inherently luxurious, and this pan-seared version with a bright lemon butter sauce absolutely delivers on that promise. The key move here is getting the scallops completely dry before they hit a screaming-hot cast iron or stainless steel pan — that's what creates the deep, golden crust that makes this dish so satisfying. Extra virgin olive oil and grass-fed butter form the fat base, both of which bring genuinely beneficial qualities compared to refined cooking oils or conventional dairy. Garlic, red pepper flakes, fresh lemon juice, lemon zest, and flat-leaf parsley round out the sauce with layers of flavor that also happen to be some of the most celebrated ingredients for keeping inflammation in check. The whole thing comes together in minutes, and the emulsified pan sauce — lifted with those browned bits from the sear — is the kind of thing you'll want to spoon over everything. Serves 4, which makes it just as fitting for a weeknight dinner as it is for a low-key dinner party where you want to genuinely impress.
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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.
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