Mold Detox Friendly Lemon Butter Scallops

Total time25 min

Prep time10 min

Cook time15 min

4.6

(14)

Mold Detox Friendly Lemon Butter Scallops

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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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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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