Hazelnut Free Lemon Butter Scallops
Few dishes feel as restaurant-worthy as perfectly seared scallops, and this lemon butter version delivers that golden-crusted, melt-in-your-mouth experience right from your own stovetop. The key is patting the scallops completely dry before they hit a screaming-hot pan, which builds that deep, caramelized crust that makes every bite so satisfying. Once the scallops are seared and resting, the sauce comes together fast — sliced garlic and red pepper flakes bloom in butter, then bright lemon juice and zest go in to lift all those gorgeous browned bits into something glossy and irresistible. Each piece of butter is swirled in one at a time, giving the sauce that silky, emulsified finish you'd expect from a fine dining plate. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, pastes, or finishing oils that could introduce hidden allergens. Fresh parsley scattered over the top adds a pop of color and a clean herbal note that ties everything together beautifully. Serve it immediately with lemon wedges and something good to soak up the sauce, because you won't want to waste a single drop.
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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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