If you have ever experienced the delight of perfectly seared scallops swimming in a luscious, nutty sauce, then you’re about to fall head over heels for this Brown Butter Scallops Recipe. The buttery richness browned to perfection paired with tender, juicy scallops creates a symphony of flavors that feels both indulgent and effortlessly elegant. Whether you’re aiming to impress guests or treat yourself on a cozy night in, this recipe offers a simple yet stunning way to elevate seafood into something truly special.
Ingredients You’ll Need
To create the magic of this Brown Butter Scallops Recipe, you only need a handful of simple ingredients, each playing an essential part in building layers of flavor, aroma, and texture. The freshness and quality truly shine through here.
- Scallops (about 24, 1 ¼ pounds): Fresh sea scallops are the star, delivering sweet, tender bites.
- Kosher salt and freshly ground black pepper: These basics enhance and balance the natural sweetness of the scallops.
- Unsalted butter: This creates the rich brown butter sauce with a deliciously nutty depth.
- Garlic, minced: Adds a fragrant punch that complements the butter’s richness perfectly.
- Fresh thyme: Brings a subtle herbal note to brighten the dish.
- Lemon, cut into wedges: A squeeze of lemon cuts through the richness with a refreshing zing.
How to Make Brown Butter Scallops Recipe
Step 1: Prep Your Scallops
Start by removing the small side muscle from each scallop, which can be a little chewy if left on. Rinse them gently under cold water to wash away any grit, then pat them completely dry with paper towels. This step makes all the difference—it ensures a golden, beautiful sear instead of steaming the scallops.
Step 2: Season Perfectly
Sprinkle the scallops evenly with kosher salt and freshly ground black pepper. The seasoning helps to deepen the flavor while highlighting the natural sweetness of the scallops. Be precise but don’t overdo it; let those delicate flavors shine through.
Step 3: Sear the Scallops
Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat until it melts and foams. Carefully place the scallops in a single layer, giving them space to breathe. Sear each side for about 1 to 2 minutes until they develop a golden crust and become translucent in the center. This step locks in the juices and creates that irresistible texture.
Step 4: Create That Brown Butter Magic
Reduce your heat to medium-low and add the remaining 5 tablespoons of butter, one tablespoon at a time, letting it melt and bubble until it turns a deep golden brown. Keep a close eye so it doesn’t burn—this is where the gorgeous nutty flavor develops.
Step 5: Add Aromatics
Stir in minced garlic and fresh thyme, cooking for about 1 minute until the kitchen fills with an intoxicating aroma. This simple combination brings brightness that balances the richness uniquely well.
Step 6: Final Flavor Infusion
Return the scallops to the skillet and spoon the luscious brown butter sauce over them for another minute. This final step helps the scallops soak up all those warm, buttery flavors, making every bite pure bliss.
Step 7: Serve with Fresh Lemon
Serve your Brown Butter Scallops immediately with lemon wedges on the side. A fresh squeeze of lemon just before eating cuts through the richness perfectly, adding a lively contrast that makes the dish even more memorable.
How to Serve Brown Butter Scallops Recipe
Garnishes
Besides the lemon wedges, fresh thyme sprigs or a light sprinkle of finely chopped parsley can add a vibrant splash of color and a hint of herbal freshness. These garnishes not only beautify the plate but also enhance the flavor profile in subtle, lovely ways.
Side Dishes
Brown Butter Scallops shine brightest when paired with simple sides like garlic butter mashed potatoes, a spring mix salad with a tangy vinaigrette, or even creamy risotto. Each of these options balances the richness while keeping the meal elegant and satisfying.
Creative Ways to Present
If you’re feeling fancy, serve these scallops atop a bed of wilted baby spinach or nestle them on top of angel hair pasta tossed in a light lemon butter sauce. For a fresh twist, try plating with a bright mango salsa to add a tropical flair that contrasts beautifully.
Make Ahead and Storage
Storing Leftovers
If you have any Brown Butter Scallops Recipe leftovers, store them in an airtight container in the refrigerator for up to 2 days. Because scallops are delicate, it’s best to enjoy them fresh, but proper storage will keep them delicious for a short time without drying out.
Freezing
Freezing cooked scallops isn’t recommended as their texture tends to become rubbery after thawing. If necessary, freeze raw scallops separately before cooking for best results. For the finished dish, sticking to fresh preparation ensures the highest quality and flavor.
Reheating
To gently reheat scallops, warm them in a skillet over low heat with a small knob of butter, spooning the sauce over frequently. This method helps retain moisture and prevents overcooking, which is key to enjoying the same tender texture as freshly made.
FAQs
Can I use frozen scallops for this Brown Butter Scallops Recipe?
Yes, you can use frozen scallops, but it’s important to thaw them completely and pat them dry before cooking to get that perfect sear and texture.
What if I don’t have fresh thyme?
If fresh thyme isn’t available, dried thyme can be used in smaller amounts, or you can substitute with fresh rosemary or parsley for a different but complementary flavor.
How do I know when the brown butter is ready?
Brown butter will foam, turn a golden brown color, and emit a nutty, toasted aroma. Once you see these signs, remove it from heat to prevent burning.
Can I make this recipe dairy-free?
To make it dairy-free, substitute unsalted butter with a high-quality plant-based alternative that browns well, like coconut oil or vegan butter. The flavor will be slightly different but still delicious.
What wine pairs well with Brown Butter Scallops Recipe?
A crisp, citrusy white wine like Sauvignon Blanc or a light Chardonnay pairs beautifully with the nutty richness of the brown butter and the sweetness of the scallops.
Final Thoughts
This Brown Butter Scallops Recipe has a way of turning a simple meal into a celebration of flavor and texture. I absolutely love how quick it comes together while making such a stunning impression on the palate. Give it a try the next time you want something elegant but totally achievable—your dinner guests or your family will thank you!
Print
Brown Butter Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Brown Butter Scallops recipe delivers tender, perfectly seared scallops bathed in a rich, fragrant brown butter sauce infused with garlic and fresh thyme. Ready in just 30 minutes, it’s an elegant and flavorful dish ideal for special occasions or a luxurious weeknight dinner.
Ingredients
Seafood
- 24 scallops (about 1 ¼ pounds), small side muscle removed
Seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Sauce
- 6 tablespoons unsalted butter, divided
- 1 tablespoon garlic, minced
- 1 teaspoon fresh thyme leaves
Garnish
- Lemon wedges
Instructions
- Prepare Scallops: Remove the small side muscle from each scallop and rinse them under cold water to clean. Pat them dry thoroughly using paper towels to ensure a good sear.
- Season Scallops: Evenly season the scallops on both sides with ¾ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Sear Scallops: Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the scallops in a single layer and cook for 1 to 2 minutes per side until they develop a golden brown crust and are still translucent in the center. Remove scallops and set aside, keeping warm.
- Make Brown Butter Sauce: Lower the heat to medium-low and add the remaining 5 tablespoons of butter to the skillet, adding it 1 tablespoon at a time. Allow each addition to melt and foam, watching carefully to develop a rich brown color and nutty aroma.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for about 1 minute while stirring frequently, until fragrant but not burnt.
- Combine Scallops and Sauce: Return the scallops to the skillet and spoon the brown butter sauce over them, letting them soak up the flavors for 1 minute on gentle heat.
- Serve: Plate the scallops immediately, garnished with fresh lemon wedges for a burst of citrus brightness.
Notes
- Patting the scallops dry before cooking is crucial for achieving a proper sear and caramelization.
- Use a cast iron skillet or heavy-bottomed pan for even heat distribution and better browning.
- Be careful not to burn the garlic in the brown butter; keep the heat low after searing the scallops.
- Serve immediately as scallops can overcook quickly once removed from heat.
- Lemon wedges add a fresh, zesty contrast to the rich brown butter sauce.
