Red Meat Allergy Friendly Lemon Butter Scallops

Total time25 min

Prep time10 min

Cook time15 min

Red Meat Allergy Friendly Lemon Butter Scallops

Scallops have a reputation for being a restaurant-only dish, but this recipe proves they're completely achievable at home — and the results are genuinely stunning. The key is patting them bone-dry before they hit a screaming-hot pan, which is what creates that deep, golden-brown crust that makes the whole dish. Once seared to perfection, they get bathed in a glossy lemon butter sauce built with sliced garlic, red pepper flakes, and a hit of fresh zest that brightens every bite. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. For anyone navigating a red meat allergy, seafood can be one of the most satisfying proteins to lean into — and scallops are about as luxurious as it gets without a single ingredient that raises concern. There's no beef, pork, lamb, or hidden meat-based stocks anywhere in this recipe, just clean, simple pantry staples and fresh shellfish. The butter sauce is built from scratch right in the pan, so you're in full control of every component. Serve them straight from the skillet with a squeeze of lemon and you've got a plate that looks like it came out of a coastal bistro.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb large dry-packed sea scallops (about 16–20 count)
½ tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!