Tree Nut Free Lemon Butter Scallops
Few things hit as hard as a perfectly seared scallop — that deep golden crust giving way to a sweet, tender center is genuinely hard to beat. The key here is patting the scallops completely dry before they ever touch the pan, which is what makes that restaurant-quality sear actually achievable at home. A screaming-hot skillet and a hands-off two minutes are all it takes to build that caramelized crust before a quick flip finishes the job. The sauce comes together in the same pan, with sliced garlic, red pepper flakes, fresh lemon juice, zest, and grass-fed butter swirled into something glossy and deeply savory that coats every scallop beautifully. Everything in this dish is naturally free of tree nuts — no swaps needed, no label-checking required, just clean, whole ingredients doing exactly what they're supposed to do. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end keeps it bright and fresh. This is the kind of elegant, weeknight-friendly dish that looks far more impressive than the effort it actually demands.
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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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