Turmeric Free Lemon Butter Scallops
Perfectly seared scallops with a glossy lemon butter sauce are the kind of restaurant-quality dish that feels almost too good to make at home — and yet here we are. The key is getting that deep golden crust on each flat side, which happens when the scallops are thoroughly dried and the pan is ripping hot before they ever touch it. Once flipped, they finish quickly, staying tender and just opaque all the way through. The sauce comes together in the same pan, with sliced garlic, a hit of red pepper flakes, fresh lemon juice, zest, and cold butter swirled in piece by piece until it turns silky and rich. A shower of fresh flat-leaf parsley at the end adds a little color and brightness that pulls the whole plate together. For anyone navigating spice blends and pre-made seasonings that sneak in unwanted ingredients, this recipe is a clean, confident choice — every single component is straightforward and easy to verify. Serve immediately with extra lemon wedges and something good to soak up that sauce.
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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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