Prep time: 15 min Yield: 4
For this recipe, use a large cast-iron skillet


  • 2 lbs. large scallops
  • 2 Tbsp quality, high smoke-point oil, such as avocado oil
  • 4-5 garlic cloves, minced
  • Salt and fresh ground pepper
  • Juice from 3 lemons
  • 1 Tbsp dried tarragon
  • 2 Tbsp grass-fed butter


  1. If scallops are frozen, thaw completely in cold water.
  2. Thoroughly pat scallops dry (do not skip this step).
  3. Heat oil in skillet on medium-high heat until very hot. (Scallops should sizzle when you add to skillet)
  4. Without overcrowding, add scallops. Sprinkle salt and pepper while cooking.
  5. Fry 2-3 minutes on one side, until edges begin to brown. Flip and fry for an additional 2-3 minutes. (Scallops should be opaque in the middle)
  6. Remove from skillet and transfer to plate.
  7. In same skillet, melt butter. Add garlic, tarragon, and lemon juice. Saute’ for 2-3 min.
  8. Drizzle scallops with lemon butter and serve!