Carrageenan Free Lemon Butter Scallops
Few seafood dishes deliver this kind of restaurant-worthy payoff with such a short ingredient list. The key here is starting with dry-packed sea scallops — unlike their water-packed counterparts, they contain no added solutions or stabilizers, which means nothing standing between you and that gorgeous, caramelized crust. A screaming-hot pan and a hands-off sear are all it takes to build deep golden color on both flat sides before the scallops ever meet the sauce. That sauce is where things get truly special: sliced garlic and red pepper flakes bloom in butter, then fresh lemon juice and zest go in to lift all those toasty pan drippings into something bright and silky. Butter is added piece by piece so the whole thing emulsifies into a glossy, restaurant-style finish — no thickeners, no additives, just technique. Every ingredient on this list is clean and straightforward, which makes it a genuinely easy choice for anyone navigating labels and avoiding certain food additives found in processed seafood products. Serve immediately with extra lemon wedges and watch it disappear.
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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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