Seared Scallops with Brown Butter

Perfectly seared scallops boast a beautifully caramelized crust and a tender, sweet interior. Drizzled with nutty brown butter, this elegant dish is deceptively simple to prepare and truly highlights the scallops' natural flavor.

Seared Scallops with Brown Butter
  • Prep time: 20 minutes
  • Cook time: 17 minutes
  • Total time: 37 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Mediterranean

Ingredients

  • 1.5 pounds large sea scallops, patted very dry
  • 4 tablespoons unsalted butter
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Remove the small side muscle from each scallop if present, then pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
  2. Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat for 2-3 minutes until very hot.
  3. Add 1 tablespoon of butter to the hot skillet. Once melted and shimmering, carefully place the scallops in the skillet, ensuring they are not overcrowded. Cook in batches if necessary.
  4. Sear the scallops for 1.5 to 2 minutes per side, without moving them, until a deep golden-brown crust forms.
  5. Remove the seared scallops from the skillet and set aside on a plate.
  6. Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the same skillet. Cook, stirring occasionally, until the butter melts, foams, and the milk solids at the bottom turn a rich golden-brown and smell nutty, about 3-5 minutes.
  7. Immediately remove the skillet from the heat, stir in the fresh lemon juice.
  8. Arrange the seared scallops on serving plates, drizzle generously with the warm brown butter, and garnish with fresh chopped parsley before serving.

Tips

  • Pat scallops extremely dry to achieve a perfect sear; excess moisture will steam them instead of searing.
  • Do not overcrowd the pan; sear scallops in batches to maintain high heat and ensure a proper crust.
  • Watch the brown butter carefully; it can go from nutty brown to burnt very quickly, so remove it from heat as soon as it reaches the desired color and aroma.

Frequently Asked Questions

How can I tell if my scallops are cooked through?

Scallops are cooked when they are opaque throughout and have a firm yet still tender texture. Overcooked scallops become rubbery, so aim for a quick sear.

Can I use frozen scallops for this recipe?

Yes, but ensure they are fully thawed in the refrigerator overnight and then patted extremely dry before searing. This is crucial for achieving a good crust.

What can I serve with seared scallops?

Seared scallops pair wonderfully with light sides like asparagus, green beans, or a simple risotto. A light pasta or a fresh green salad also complements them well.