Seared Scallops with Charred Lemon & Chili Oil

Sea scallops are one of the leanest, fastest-cooking proteins around, and this recipe lets them shine with almost no fuss. A screaming-hot dry pan gives you a deep golden crust in about ninety seconds per side, while the inside stays tender and sweet. There's no heavy cream or butter sauce here — just a squeeze of charred lemon for bright acidity and a spoonful of garlicky chili oil for warmth and depth, so the dish stays light but never bland. Served over a quick bed of wilted garlicky spinach, this plate delivers over 30 grams of protein in a modest, easy-to-finish portion that's gentle on the stomach — no greasy sauces, no heavy starches, just clean ocean flavour with a little heat. It comes together in well under 30 minutes, making it an easy weeknight dinner that still feels special. This is a keto-friendly, low-carb dinner built around lean shellfish, healthy olive oil, and fibrous greens — satisfying, bright, and quick enough for any night of the week.

Ingredients

• 10 ozSea scallops, about 10-12 large, patted very dry, side muscle removed
• 1 wholelemon, halved
• 2 tbspolive oil, divided
• 2 clovesgarlic, thinly sliced
• 0.5 tspred chili flakes
• 4 cupsbaby spinach, packed
• 0.5 tspsalt, plus more to taste
• to tasteblack pepper
• 1 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.