Low FODMAP Lemon Butter Scallops

Total time25 min

Prep time10 min

Cook time15 min

4.6

(14)

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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