Cashew Free Lemon Butter Scallops
Few dishes feel as restaurant-worthy as perfectly seared scallops, and this lemon butter version delivers that golden, caramelized crust with a bright, garlicky sauce that tastes genuinely luxurious. The key is starting with dry-packed sea scallops and a screaming-hot pan — that combination is what creates the deep, mahogany sear that makes this dish so satisfying. A quick pan sauce built from grass-fed butter, sliced garlic, red pepper flakes, fresh lemon juice, and zest comes together in minutes right in the same skillet, picking up all those savory browned bits along the way. There are no nuts of any kind in this recipe — not in the sear, not in the sauce, not anywhere — so you can cook and serve it with complete confidence. The whole thing is built on clean, straightforward ingredients that let the natural sweetness of the scallops shine. Serve them immediately with the glossy sauce spooned over the top and a few lemon wedges on the side, and dinner feels like a genuine occasion.
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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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