Seared sea scallops finished with lemon.

• 8 sea scallops
• 2 Tbsp. olive oil
• Salt, to taste
• Lemon wedges, for serving

1. Pat 8 sea scallops dry with paper towels. Heat 2 Tbsp. olive oil in a skillet over high heat. Once hot, add the scallops and sear until golden brown on both sides, about 2 minutes per side.
2. Season with salt to taste. Serve warm with lemon wedges.

Low-FODMAP swaps: butter (or ghee) → olive oil (2 tablespoons).

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from Fun Without FODMAPs (Em Schwartz, MS, RDN) for this diet

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.