Description
This Brown Butter Scallops recipe features perfectly seared scallops cooked in a rich, nutty brown butter sauce infused with garlic and fresh thyme. The scallops are golden brown on the outside and tender inside, finished with a burst of fresh lemon for a bright, elegant seafood dish perfect for dinner or special occasions.
Ingredients
Scale
Seafood
- 1 ¼ pounds scallops (about 24)
- 1 lemon, cut into wedges
Seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Cooking
- 6 tablespoons unsalted butter (1 tbsp for searing, 5 tbsp for brown butter sauce)
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme leaves
Instructions
- Prepare the Scallops: Remove the small side muscle from each scallop and rinse them gently under cold water. Pat them completely dry with paper towels to ensure they sear properly.
- Season: Sprinkle the scallops evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper for balanced seasoning.
- Sear the Scallops: Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. Place the scallops in a single layer and cook them for 1-2 minutes on each side until they develop a golden brown crust and the centers are still translucent. Remove scallops and set aside, keeping them warm.
- Make Brown Butter Sauce: Reduce the heat to medium-low. Add the remaining 5 tablespoons of butter one tablespoon at a time, allowing each to melt and turn foamy, developing a nutty brown butter flavor.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme. Cook while stirring frequently for about 1 minute until the garlic is fragrant and softened but not burned.
- Combine and Infuse: Return the scallops to the skillet and spoon the brown butter sauce over them. Cook for an additional 1 minute so the scallops soak up the rich flavors.
- Serve: Plate the scallops immediately, garnish with fresh lemon wedges to squeeze over just before eating for a bright finishing touch.
Notes
- Patting the scallops thoroughly dry is essential to achieve a good sear.
- Use a cast iron skillet for even heat retention and best browning.
- Do not overcrowd the pan when searing, cook in batches if necessary.
- Fresh thyme enhances the butter sauce with an herbaceous note; dry thyme can be substituted if needed but use less (about 1 teaspoon).
- Serve with a side of steamed vegetables, rice, or crusty bread to complete the meal.
