Seared Scallops with Spiced Lemon Butter
Updated: Jan 6
These pan-seared scallops in a simple lemon butter sauce make a beautiful and quick dinner, with red pepper flakes adding a delicate kick of heat and color.
Total Time: 20 minutes
Hands-on Time: 20 minutes
Makes: 4 servings
Ingredients:
1 - pound large dry scallops, rinsed and muscles removed
3/8 - teaspoon Fine Grind Sea Salt or Himalayan Pink Salt
1/4 - teaspoon Fine Grind Black Pepper
1 - tablespoon olive oil
5 - tablespoons butter, divided
Juice from 1/2 lemon
1 - teaspoon lemon zest
1/4 - teaspoon Organic Garlic Powder
1/4 - teaspoon Crushed Red Chili Peppers
Fresh parsley, minced for serving
Directions:
Sprinkle salt and pepper over scallops.
In a 12-inch skillet, heat olive oil and 1 tablespoon butter over medium heat.
Place scallops in pan, seasoned side down, and cook for about 4 to 6 minutes, flipping halfway through, until scallops are lightly browned and firm.
Remove scallops from pan and let cool.
In heated pan, combine lemon juice and remaining 4 tablespoons butter. Once butter is melted, add lemon zest, garlic powder, red pepper flakes and a small pinch of salt.
Transfer scallops back to pan and lightly coat with spiced lemon butter.
Heat until warm.
Taste and add more red pepper flakes if desired.
Serve with a drizzle of butter sauce and a sprinkle of parsley.