Lactose Free Lemon Butter Scallops
Scallops have a reputation for being a restaurant-only indulgence, but this pan-seared version proves they're absolutely achievable at home — and the results are genuinely stunning. The key is starting with dry-packed sea scallops and a screaming-hot skillet, which together produce that deep, golden-brown crust that makes every bite so satisfying. A quick pan sauce of garlic, red pepper flakes, lemon juice, lemon zest, and butter comes together in minutes right after the sear, picking up all those caramelized bits from the bottom of the pan for incredible depth of flavor. Because butter is naturally very low in lactose — and the sauce uses just a few tablespoons swirled in at the end — this dish works beautifully for people who need to avoid lactose without sacrificing richness or that silky, glossy finish. Fresh parsley scattered over the top adds a pop of color and brightness that ties the whole plate together. Serve with extra lemon wedges and something simple on the side, because the sauce alone is worth mopping up every last drop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!