Lupin Free Lemon Butter Scallops
Few dishes feel as restaurant-worthy as perfectly seared scallops, and this version delivers that golden, caramelized crust with a bright, garlicky lemon butter sauce that makes the whole thing sing. The key is starting with dry-packed sea scallops and a screaming-hot pan — that combination is what creates the deep, mahogany sear that makes each bite so satisfying. People avoiding lupin often have to scrutinize sauces and coatings for hidden flour-based thickeners, but this recipe keeps things beautifully clean: the sauce gets its glossy, emulsified body entirely from butter swirled in piece by piece, with no fillers or thickeners in sight. Garlic, red pepper flakes, fresh lemon juice, and a hit of zest round out the pan sauce into something that tastes far more complex than the short ingredient list suggests. A scatter of fresh flat-leaf parsley at the end adds color and a grassy freshness that balances the richness of the butter perfectly. Serve straight from the pan with lemon wedges and something simple alongside — these scallops are the undeniable star of the plate.
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!