Xanthan Gum 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 bright, glossy pan sauce that tastes genuinely luxurious. The key is starting with dry-packed sea scallops and a screaming-hot skillet — that combination is what builds the deep, nutty sear that makes every bite so satisfying. Because the entire dish is built from whole, straightforward ingredients like olive oil, garlic, fresh lemon, and grass-fed butter, there's nothing hidden to worry about — no stabilizers, no thickeners, no additives of any kind. The sauce comes together by swirling cold butter into the pan drippings with lemon juice and zest, creating a naturally emulsified, velvety finish without any gums or starches doing the work. A hit of red pepper flakes and fresh flat-leaf parsley round everything out, adding just enough heat and color to make the plate look as good as it tastes. This is the kind of weeknight dinner that feels like a special occasion, and it comes together in one skillet with almost no cleanup.
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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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