Wheat 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 one of the best things you can put on a plate. The lemon butter sauce here is bright and garlicky with just a little heat from the red pepper flakes, and it comes together in the same pan while the scallops rest. Because the entire dish is built around dry-packed sea scallops, olive oil, butter, garlic, and fresh lemon, there is nothing to swap or second-guess — it is naturally free of wheat and gluten without any substitutions required. The key move is patting the scallops completely dry before they hit a screaming-hot skillet, which is what creates that restaurant-quality sear instead of a sad, steamed result. Finishing with a swirl of cold butter lifts all those browned bits into a glossy, emulsified sauce that coats every scallop beautifully. Serve straight from the pan with extra lemon wedges and you have an elegant, fuss-free dinner that feels far more impressive than the effort involved.
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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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