Eggless Lemon Butter Scallops
Few things hit as hard as a perfectly seared scallop — that deep golden crust giving way to a sweet, tender center is genuinely hard to beat. This dish delivers exactly that, with a glossy lemon butter sauce built from garlic, red pepper flakes, and fresh lemon juice that ties everything together in the most satisfying way. The key is patting the scallops completely dry before they ever touch the pan, which is what creates that restaurant-quality sear at home. Because the sauce comes together with butter, citrus, and aromatics rather than any egg-based binder or emulsifier, it's naturally free of eggs without any substitutions or workarounds needed. A splash of lemon juice and a swirl of cold butter lift all the browned bits from the pan into something genuinely luxurious. Finished with fresh parsley and a squeeze of lemon, this is the kind of elegant, weeknight-friendly seafood dish that looks far more complicated than it actually is.
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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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