Pecan Free Lemon Butter Scallops
Seared scallops with a bright, garlicky lemon butter sauce are the kind of dish that feels like a restaurant splurge but comes together in a single skillet in minutes. The key is starting with dry-packed sea scallops and a screaming-hot pan — that combination builds the deep golden crust that makes every bite so satisfying. A quick pan sauce of butter, sliced garlic, red pepper flakes, fresh lemon juice, and zest follows right after, picking up all those caramelized bits from the bottom of the skillet for maximum flavor. The whole thing is finished with a scatter of fresh flat-leaf parsley and a squeeze of lemon, keeping the ingredient list clean and completely free of tree nuts in any form. For anyone navigating nut allergies, seafood dishes can sometimes feel risky when restaurant kitchens or jarred sauces are involved — cooking this at home puts you fully in control of every ingredient. The result is glossy, buttery, and just a little spicy, with scallops that are perfectly opaque and tender all the way through. Serve them straight from the pan while the sauce is still emulsified and shimmering for the best possible experience.
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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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