These Lemon Pepper Scallops are the perfect example of how simple ingredients can create a dish that tastes incredibly refined. Sea scallops are naturally tender and slightly sweet, and when they’re cooked properly, they develop a beautiful golden crust on the outside while staying buttery-soft on the inside. This recipe highlights that delicate flavor by pairing the scallops with a vibrant blend of fresh lemon juice, aromatic lemon zest, and bold cracked black pepper.
What makes this dish truly special is the balance between richness and brightness. As the scallops sear in a hot pan, they form a caramelized exterior that locks in their juices. A quick baste with warm, melted butter infused with lemon gives the scallops a silky finish and enhances their natural sweetness without overpowering them. The final touch—an extra sprinkle of flaked sea salt and fresh zest—adds texture, fragrance, and just the right pop of citrus.
This recipe is also incredibly fast and beginner-friendly. With only a few minutes of preparation and a short cooking time, you can create a dish that looks and tastes like it came straight from a high-end coastal restaurant. Serve these scallops as an elegant appetizer, a light dinner with salad or pasta, or even as a show-stopping centerpiece for a special occasion.
INGREDIENTS
*Makes 3-4 servings
+ 1 lb dry sea scallops, medium to large
+ 1/4 C butter, cubed
+ Zest of one lemon
+ 1/2 lemon, juiced
+ Sea salt and black pepper to taste, coarse
+ Flaked sea salt
+ 2 TBSP avocado oil or other neutral, high-heat oil
DIRECTIONS
+ STEP 1: DRY
Remove the thawed scallops from the fridge about 20-30 minutes before cooking. Pat them dry with a paper towel to ensure all moisture is removed from their exterior.
+ STEP 2: SEAR
Heat pan over medium/medium-high heat for 2-3 minutes. Add oil to pan. Season the largest side of the scallops with coarse sea salt and black pepper. When the oil begins to shimmer and smoke, place the scallops in the pan, seasoned-side down, with about an inch of space in between adjacent scallops. Leave undisturbed for about 2 minutes until the crust develops.
+ STEP 3: FLIP
Season the top of the scallops with salt, then reduce heat to low. Flip the scallops and add the butter and lemon juice to the pan. Baste the scallops with the lemon butter for about another minute until the scallops are cooked. Remove from pan and place on a wire rack to slightly cool.
+ STEP 4: SERVE
Plate the scallops and top with lemon zest and flaked sea salt.
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