Celery Free Lemon Butter Scallops
Golden-crusted sea scallops in a glossy garlic-lemon butter sauce are the kind of restaurant-quality dinner you can absolutely pull off at home on a weeknight. The key is starting with dry-packed scallops and a screaming-hot pan — that combination is what builds the deep, caramelized sear that makes this dish so satisfying. Every ingredient here is straightforward and naturally free of celery in any form, so there's no need to scrutinize labels or swap anything out. The sauce comes together right in the same skillet, picking up all those browned bits with fresh lemon juice before the butter goes in piece by piece for a silky, emulsified finish. A hit of red pepper flakes and thinly sliced garlic add just enough warmth and depth to keep things interesting without overpowering the delicate sweetness of the scallops. Fresh parsley scattered over the top at the end brings a little brightness and color that makes the whole plate look as good as it tastes. Serve with lemon wedges and something to soak up that sauce — you won't want to leave a drop behind.
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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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