Brazil Nut Free Lemon Butter Scallops
Few things hit as hard as a perfectly seared scallop — that deep golden crust giving way to a sweet, tender center is genuinely one of the best things you can put on a plate. The technique here is all about patience: patting the scallops completely dry and letting them sear undisturbed in a screaming-hot pan is what builds that restaurant-quality crust at home. Once they're rested under foil, the pan drippings become the base for a glossy lemon butter sauce with sliced garlic, a pinch of red pepper flakes, and a hit of fresh zest that makes the whole thing sing. Swirling in the butter piece by piece is the move that keeps the sauce silky and emulsified rather than greasy. Every ingredient in this dish is naturally free from tree nut concerns — no specialty substitutions needed, just clean, simple components that let the scallops shine. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the table pulls it all together in a way that feels elegant without any fuss. This is the kind of weeknight dinner that looks like you tried much harder than you actually did.
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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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