Oats Free Lemon Butter Scallops
Few dishes deliver restaurant-level drama with such little effort, and these pan-seared scallops with lemon butter sauce are proof. The key is starting with dry-packed sea scallops and a screaming-hot skillet — that combination builds the kind of deep, golden crust that makes the whole dish sing. A quick pan sauce of garlic, red pepper flakes, fresh lemon juice, zest, and grass-fed butter comes together in minutes right in the same skillet, picking up all those caramelized bits for maximum flavor. The result is rich, bright, and just a little spicy in the best possible way. For anyone navigating grain-free or oat-free eating, this recipe is a natural fit — every single ingredient is whole and unprocessed, with zero grains or fillers anywhere in the dish. No breadcrumbs, no thickeners, no hidden starches to second-guess. Just scallops, good olive oil, real butter, garlic, and citrus doing exactly what they're supposed to do. Serve them straight from the pan with extra lemon wedges and watch them disappear before you've even sat down.
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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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