Pork Free Lemon Butter Scallops
Few things feel as luxurious as a perfectly seared scallop, and this dish delivers that restaurant-quality golden crust right in your own kitchen. The key is patting the scallops completely dry before they ever touch the pan — that step, combined with a screaming-hot skillet, is what creates that deep, caramelized sear that makes the whole dish sing. Once the scallops are done, the pan drippings become the base for a bright, garlicky lemon butter sauce that comes together in minutes and coats every bite with rich, tangy flavor. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overpowering the natural sweetness of the sea scallops. Every ingredient here is straightforward and clean — olive oil, butter, garlic, fresh lemon, and parsley — so there's nothing hidden to worry about, just honest, delicious food. Serve them immediately straight from the skillet with extra lemon wedges, and don't be surprised if everyone at the table asks for seconds.
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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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