Pregnancy Friendly Lemon Butter Scallops
Sea scallops can feel like a restaurant-only indulgence, but this pan-seared version brings that same golden-crusted, buttery elegance straight to your kitchen. When you're pregnant, seafood choices require a little extra thought — and large dry-packed sea scallops are a low-mercury option that still delivers serious flavor and a good hit of protein. The key move here is patting the scallops completely dry before they hit a screaming-hot pan, which is what creates that gorgeous caramelized crust rather than a sad, steamed result. Cooking them to an internal temperature of 145°F takes all the guesswork out of food safety, so you can enjoy every bite with total confidence. The lemon butter sauce — built from fresh garlic, bright lemon juice, zest, and grass-fed butter — comes together in the same pan in just a few minutes, picking up all those savory browned bits along the way. A handful of fresh parsley scattered over the top adds color and a clean, herby finish that balances the richness beautifully. Serve immediately with extra lemon wedges and something simple on the side, because this sauce deserves to be soaked up.
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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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