Candida Diet Friendly Lemon Butter Scallops
Few dishes feel as luxurious as perfectly seared scallops, and this version delivers that restaurant-quality golden crust without a single ingredient that would derail a candida-conscious eating plan. The key is using dry-packed sea scallops, patting them completely dry, and giving them space in a screaming-hot pan — that's what builds the deep, caramelized sear that makes this dish so satisfying. Grass-fed butter, fresh garlic, lemon juice, and a pinch of red pepper flakes come together into a glossy, emulsified pan sauce that tastes far more indulgent than its clean ingredient list suggests. There's no sugar, no vinegar, no starchy thickener, and no processed condiments hiding in the background — just whole, straightforward ingredients that work beautifully together. The bright hit of lemon zest and fresh parsley at the end keeps everything tasting vibrant and light rather than heavy. This is the kind of recipe that proves eating with intention doesn't mean sacrificing flavor or elegance at the dinner table.
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!