BHA & BHT Free Lemon Butter Scallops
Scallops have a reputation for being a restaurant-only indulgence, but this pan-seared version proves they're absolutely achievable at home — and the results are genuinely stunning. The key is starting with dry-packed sea scallops, which sear into a deep golden crust in a screaming-hot skillet without any steaming or sticking. From there, a quick pan sauce of grass-fed butter, sliced garlic, red pepper flakes, fresh lemon juice, and lemon zest comes together in minutes, picking up every bit of flavor left in the pan. For anyone navigating preservative sensitivities, packaged or processed seafood products are a common source of hidden additives — but this recipe keeps things completely clean. Every ingredient here is whole and unprocessed: fresh scallops, real butter, garlic, citrus, and parsley. There's nothing on the ingredient list that would raise a flag, which makes it a genuinely stress-free option for a special dinner. The sauce is bright, buttery, and just a little spicy, coating each scallop in something that tastes far more luxurious than the effort involved. Serve it immediately with extra lemon wedges and you've got a plate that looks like it came out of a serious kitchen.
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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
- 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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