Chestnut Free Lemon Butter Scallops
Sea scallops with a perfect golden crust and a bright, garlicky lemon butter sauce are the kind of restaurant-quality dish that feels almost too good to make at home — and yet here we are. The key is starting with dry-packed scallops and a screaming-hot pan, which builds that deep, caramelized sear before a quick flip finishes them through. From there, the sauce comes together in the same skillet: sliced garlic, a pinch of red pepper flakes, fresh lemon juice and zest, and grass-fed butter swirled in piece by piece until it turns glossy and rich. Every ingredient in this recipe is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your pan. It's a clean, straightforward lineup — olive oil, butter, garlic, lemon, parsley — that lets the scallops do the talking. Serve them immediately with extra lemon wedges and something good to soak up the sauce, because 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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