Turkey 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 hit the pan — that step, combined with a screaming-hot skillet, is what builds that deep, caramelized sear that makes each bite so satisfying. Once the scallops are done, the pan drippings become the base for a silky lemon butter sauce with sliced garlic, a pinch of red pepper flakes, and bright lemon zest that ties everything together beautifully. Swirling the butter in piece by piece keeps the sauce glossy and emulsified rather than greasy, which is a small technique that makes a genuinely noticeable difference. Fresh flat-leaf parsley scattered over the top adds a pop of color and a clean, herby finish that balances the richness of the butter. Every ingredient here is straightforward and naturally free of poultry in any form, so there's no label-reading stress — just clean, elegant seafood cooking. Serve immediately with extra lemon wedges and something to soak up that sauce, because you will not want to leave a drop behind.
About FigFig 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
- 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!