Macadamia Free Lemon Butter Scallops
Few things hit the table with as much elegance and ease as perfectly seared sea scallops, and this lemon butter version absolutely delivers. The key is starting with dry-packed scallops and a screaming-hot pan — that combination builds the deep, golden crust that makes every bite so satisfying. Once the scallops are seared and resting, the real magic happens in the same skillet: garlic, red pepper flakes, fresh lemon juice, zest, and grass-fed butter come together into a glossy, emulsified sauce that clings to every scallop beautifully. The whole dish is built from clean, straightforward ingredients — olive oil, butter, garlic, lemon, and parsley — so there's no need to scan labels or worry about hidden nut additions sneaking into your meal. Finishing with a scatter of fresh flat-leaf parsley and optional lemon wedges keeps things bright and restaurant-worthy without any fuss. This is the kind of recipe that looks impressive enough for a dinner party but comes together fast enough for a weeknight you actually want to enjoy.
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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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