Nitrate & Nitrite Free Lemon Butter Scallops
Sea scallops this good remind you why simple, high-quality ingredients need almost nothing done to them. Dry-packed scallops hit a screaming-hot pan and develop that deep, caramelized crust that makes this dish feel genuinely restaurant-worthy — no curing agents, no brines, no preservatives anywhere in sight. For anyone navigating nitrate and nitrite concerns, seafood like this is a natural fit, and every ingredient here is exactly what it says it is: fresh citrus, real butter, garlic, and olive oil. The pan sauce comes together in minutes after the sear, with sliced garlic and red pepper flakes blooming in butter before lemon juice lifts all those gorgeous browned bits into something glossy and bright. A final swirl of cold butter pulls it all into a silky, emulsified finish that coats every scallop beautifully. Serve immediately with extra lemon wedges and you've got an elegant, clean-ingredient dinner that feels indulgent without a single compromise.
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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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