Walnut Free Lemon Butter Scallops
Few dishes feel as restaurant-worthy as perfectly seared scallops, and this lemon butter version delivers that golden, caramelized crust with a silky, garlicky pan sauce that tastes genuinely luxurious. The key is starting with dry-packed sea scallops and a screaming-hot skillet — that combination is what creates the deep, mahogany sear that makes the whole dish sing. Once the scallops are rested under foil, the sauce comes together fast: sliced garlic and red pepper flakes bloom in butter, then fresh lemon juice and zest lift all those browned bits into something bright and glossy. Swirling in the remaining butter piece by piece gives the sauce that emulsified, velvety finish you'd expect from a proper bistro kitchen. Because the ingredient list is built entirely around seafood, citrus, olive oil, and butter, there's no need to scan labels or worry about hidden nut additions sneaking into your meal. A scatter of fresh flat-leaf parsley over the top adds a pop of color and a clean, herby note that balances the richness beautifully. Serve straight from the pan with lemon wedges and something to soak up every last drop of 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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