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
Scale
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.
