Cinnamon Free Lemon Butter Scallops
Golden-crusted sea scallops in a bright, garlicky lemon butter sauce are the kind of dish that feels restaurant-worthy but comes together in a single skillet. The technique here is all about getting that deep, caramelized sear — patting the scallops completely dry and letting a screaming-hot pan do the work creates a crust that's genuinely hard to beat. The sauce builds right in the same pan, with sliced garlic, red pepper flakes, fresh lemon juice, zest, and cold butter swirled in piece by piece until it turns glossy and rich. Every element in this recipe is clean and straightforward, which makes it a natural fit for anyone navigating spice sensitivities — there's nothing hidden in the ingredient list, no spice blends, no pre-made sauces that could sneak in unwanted flavors. Fresh parsley and a squeeze of lemon at the end keep everything tasting vibrant and alive. Serve it the moment it comes off the heat, because scallops this good deserve to be eaten immediately.
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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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