Seared Scallops with Lemon Butter Sauce 

Serves: 4

Cooking Time: 4 min.


  • 1 pound large fresh sea scallops
  • Kosher salt and white pepper, to taste
  • 1 lemon, zested
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted, sweet cream butter
  • Chopped fresh, flat leaf parsley for garnish
  • Lemon, quartered for garnish


  1. Pat scallops until very dry. Toss the scallops with 2 tablespoons of olive oil, salt and pepper.
  2. Set induction burner on SEAR setting and heat the oil in a grill pan. When the oil becomes hot, add the scallops and cook the scallops on one side until golden brown, about 2-3 minutes.
  3. Add the butter to the pan. Just as the butter melts completely, turn the scallops over and add the lemon juice.
  4. Cook scallops an additional minute and remove to a warm plate. Add lemon zest to pan and stir sauce to blend.
  5. Spoon any sauce in the pan over the scallops, and sprinkle the parsley over the top.
  6. Serve immediately.