Nutmeg Free Lemon Butter Scallops
Golden-crusted sea scallops in a bright, garlicky lemon butter sauce are the kind of restaurant-quality dinner you can pull off at home with minimal effort and maximum payoff. The key is starting with dry-packed scallops and a screaming-hot pan — that combination is what builds the deep, caramelized sear that makes this dish so satisfying. Once the scallops are rested under foil, the sauce comes together fast: sliced garlic and red pepper flakes bloom in butter, lemon juice lifts all those gorgeous browned bits from the pan, and a final swirl of cold butter creates something glossy and luxurious. Fresh parsley scattered over the top adds a pop of color and a clean, herby finish that ties everything together. Many classic scallop recipes lean on warm spices that can sneak into sauces or compound butters, but every element here is straightforward — olive oil, citrus, garlic, butter, and herbs — so there's nothing hidden to worry about. This is the kind of dish that looks impressive on the plate but asks very little of the cook, making it perfect for a weeknight splurge or an easy dinner party centerpiece.
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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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