Peanut 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 on a weeknight without breaking a sweat. The technique here is everything — patting the scallops bone dry and searing them in a screaming-hot pan creates that deeply caramelized crust that makes each bite so satisfying. A quick pan sauce built from butter, sliced garlic, red pepper flakes, and fresh lemon juice comes together in minutes, picking up all those savory browned bits from the bottom of the skillet for maximum flavor. The whole dish finishes with a scatter of fresh parsley and a squeeze of lemon, keeping things clean, vibrant, and incredibly fresh-tasting. For anyone navigating nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, pastes, or blended condiments that might hide unexpected allergens. It's elegant enough for a dinner party but simple enough that you'll want to make it on a random Tuesday just because you can.
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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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