Seared Scallops with Spiced Lemon Butter

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  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

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.


  • 1 pound large dry scallops, rinsed and muscles removed

    3/8 teaspoon Frontier Co-op Fine Grind Sea or Himalayan Pink Salt

    1/4 teaspoon Frontier Co-op Fine Grind Black Pepper

    1 tablespoon olive oil

    5 tablespoons butter, divided

    Juice from 1/2 lemon

    1 teaspoon lemon zest

    1/4 teaspoon Frontier Co-op Organic Garlic Powder

    1/4 teaspoon Frontier Co-op Crushed Red Chili Peppers

    Fresh parsley, minced for serving


    1. 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.

    2. 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.

    3. 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.

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