Why Make This Recipe
Pan-Seared Scallops with Brown Butter and Lemon is a delightful dish that brings restaurant quality right to your home. It’s simple yet elegant, making it perfect for both casual dinners and special occasions. The combination of the scallops’ sweet flavor, the nuttiness of browned butter, and a splash of lemon creates a vibrant taste. Plus, this recipe is quick to prepare, so you can impress your guests in no time!
How to Make Pan-Seared Scallops with Brown Butter and Lemon
Ingredients:
- 1 lb large sea scallops (U-10 or U-12 size), side muscle removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp unsalted butter, divided
- 1 tbsp neutral oil (such as canola or grapeseed)
- 1 clove garlic, smashed
- 1 sprig fresh thyme
- 1 tbsp fresh lemon juice
- 1 tbsp capers, drained (optional)
- Flaky sea salt, for finishing
- Fresh parsley, chopped, for garnish
Directions:
- Remove the side muscle from the scallops if present. Rinse them and pat them extremely dry with paper towels. Place them on a paper towel-lined plate and refrigerate uncovered for 10 minutes. Season them with salt and pepper just before cooking.
- Heat a 12-inch stainless steel or cast-iron skillet over high heat for 2 minutes. Add oil and 1 tbsp of butter; swirl to coat. Wait until the butter foams, then subsides and turns a hazelnut brown.
- Carefully place the scallops in the pan, flat side down, without touching. Reduce the heat to medium-high. Sear undisturbed for 90 seconds, or until they are deep golden brown. Flip with a fish spatula.
- Add the remaining 1 tbsp of butter, garlic, and thyme. Tilt the pan and baste the scallops with the butter for 60 seconds. Remove from heat; stir in the lemon juice and capers.
- Transfer the scallops to a warm plate. Spoon the brown butter over the top. Sprinkle with flaky salt and parsley. Let rest for 1 minute before serving.
How to Serve Pan-Seared Scallops with Brown Butter and Lemon
Serve these scallops on a warm plate, drizzling the brown butter sauce over them. A side of steamed vegetables or a light salad works well to complement the dish. You can also pair it with a glass of white wine for an elevated experience.
How to Store Pan-Seared Scallops with Brown Butter and Lemon
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. However, scallops are best enjoyed fresh, so try to consume them right after cooking.
Tips to Make Pan-Seared Scallops with Brown Butter and Lemon
- Make sure the scallops are very dry before cooking for a nice sear.
- Don’t overcrowd the pan; cook them in batches if needed.
- Use high heat to get a beautiful golden crust on the scallops.
- Keep an eye on the butter to prevent it from burning.
Variation
You can add a splash of white wine to the pan after flipping the scallops for extra flavor. Another option is to use different herbs, like rosemary or parsley, to give the dish a unique twist.
FAQs
Q: Can I use frozen scallops?
A: Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry before cooking.
Q: What can I substitute for capers?
A: If you don’t have capers, finely chopped olives can be a good substitute for a similar briny flavor.
Q: Can I make this recipe in advance?
A: It’s best to cook the scallops just before serving, as they are best enjoyed fresh. However, you can prepare the brown butter sauce ahead of time and reheat it gently.
Pan-Seared Scallops with Brown Butter and Lemon
A delightful dish that combines sweet scallops with the nuttiness of brown butter and a splash of lemon, perfect for any occasion.
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
- 1 lb large sea scallops (U-10 or U-12 size), side muscle removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp unsalted butter, divided
- 1 tbsp neutral oil (such as canola or grapeseed)
- 1 clove garlic, smashed
- 1 sprig fresh thyme
- 1 tbsp fresh lemon juice
- 1 tbsp capers, drained (optional)
- Flaky sea salt, for finishing
- Fresh parsley, chopped, for garnish
Instructions
- Remove the side muscle from the scallops if present. Rinse them and pat them extremely dry with paper towels. Place them on a paper towel-lined plate and refrigerate uncovered for 10 minutes. Season them with salt and pepper just before cooking.
- Heat a 12-inch stainless steel or cast-iron skillet over high heat for 2 minutes. Add oil and 1 tbsp of butter; swirl to coat. Wait until the butter foams, then subsides and turns a hazelnut brown.
- Carefully place the scallops in the pan, flat side down, without touching. Reduce the heat to medium-high. Sear undisturbed for 90 seconds, or until they are deep golden brown. Flip with a fish spatula.
- Add the remaining 1 tbsp of butter, garlic, and thyme. Tilt the pan and baste the scallops with the butter for 60 seconds. Remove from heat; stir in the lemon juice and capers.
- Transfer the scallops to a warm plate. Spoon the brown butter over the top. Sprinkle with flaky salt and parsley. Let rest for 1 minute before serving.
Notes
Make sure the scallops are very dry before cooking for a nice sear. Don’t overcrowd the pan; cook them in batches if needed. Use high heat to achieve a beautiful golden crust on the scallops.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Seafood
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 35mg
