Description
Brown Butter Scallops are a quick and elegant seafood dish featuring tender scallops seared to golden perfection and bathed in a rich, nutty brown butter sauce infused with garlic and fresh thyme. Perfect for a special dinner or entertaining guests, this recipe offers a balance of delicate flavors with a zesty finish from fresh lemon wedges.
Ingredients
Scale
Scallops
- 1 ¼ pounds scallops (about 24), small side muscle removed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Brown Butter Sauce
- 6 tablespoons unsalted butter (divided: 1 tbsp for searing, 5 tbsp for sauce)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 lemon, cut into wedges for garnish
Instructions
- Prepare Scallops: Remove the small side muscle from each scallop and rinse them thoroughly under cold water. Pat them dry completely with paper towels to ensure a good sear.
- Season Scallops: Sprinkle the scallops evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Sear Scallops: Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. Add the scallops in a single layer, being careful not to overcrowd the pan. Cook for 1 to 2 minutes on each side until they develop a golden brown crust and remain translucent in the center. Remove scallops from the skillet and set aside, keeping them warm.
- Make Brown Butter Sauce: Reduce the heat to medium-low and add the remaining 5 tablespoons of butter to the skillet one tablespoon at a time. Allow the butter to melt and foam, turning a rich brown color and developing a nutty aroma without burning.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for about 1 minute until fragrant but not browned.
- Combine Scallops and Sauce: Return the scallops to the skillet and spoon the brown butter sauce over them. Let them soak in the flavorful sauce for 1 minute to meld the tastes.
- Serve: Serve the scallops immediately, garnished with lemon wedges to add a fresh citrus brightness that complements the richness of the butter.
Notes
- Patting scallops dry is crucial for achieving a good sear and avoiding steaming.
- Use a cast iron skillet or heavy-bottomed pan for even heat distribution.
- Do not overcrowd the pan; sear scallops in batches if necessary.
- Be attentive when browning butter; it can go from nutty brown to burnt quickly.
- Lemon wedges add a fresh contrast and enhance the flavor—don’t skip them.
