Brown butter scallops are a simple yet elegant dish that brings rich flavors to your dinner table. With the perfect sear on the scallops and the nutty essence of browned butter, this meal is sure to impress. Plus, it’s quick to prepare, making it a great choice for both special occasions and weeknight meals.
Why Make This Recipe
Making brown butter scallops is an excellent way to enjoy seafood at home. This recipe combines the sweetness of scallops with the deep, rich flavor of brown butter, creating a dish that’s not only delicious but also visually stunning. It’s perfect for anyone who wants to treat themselves or impress guests without spending hours in the kitchen.
How to Make Brown Butter Scallops
Ingredients
- 1 1/4 pounds scallops (about 24)
- Kosher salt and freshly ground black pepper (to taste)
- 6 tablespoons unsalted butter (divided)
- 1 clove garlic (minced)
- 4 sprigs fresh thyme
- 1 lemon (cut into wedges)
Directions
- Remove the small side muscle from the scallops, rinse them with cold water, and thoroughly pat them dry.
- Season the scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set the cooked scallops aside and keep warm.
- Reduce the heat to medium-low; melt the remaining 5 tablespoons of butter, 1 tablespoon at a time, until the butter starts to foam.
- Add the garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Return the scallops to the skillet; spoon the butter over the scallops for 1 minute.
- Serve immediately with lemon wedges.
How to Serve Brown Butter Scallops
Serve brown butter scallops warm, garnished with fresh lemon wedges. They pair beautifully with fresh greens, pasta, or crusty bread to soak up the delicious brown butter sauce.
How to Store Brown Butter Scallops
If you have any leftovers, place them in an airtight container and store them in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops.
Tips to Make Brown Butter Scallops
- Make sure to dry the scallops well before cooking to achieve a beautiful sear.
- Use a cast iron skillet for the best results, as it retains heat well.
- Don’t overcrowd the skillet when cooking the scallops; cook in batches for even cooking.
Variation
For a twist on the classic, try adding a splash of white wine or a sprinkle of red pepper flakes while cooking the brown butter. It can add a new layer of flavor and a bit of heat!
FAQs
1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry before cooking.
2. What is brown butter?
Brown butter is made by melting butter and cooking it until the milk solids turn golden brown, giving it a nutty flavor.
3. Can I make this dish in advance?
While scallops are best served fresh, you can prepare the brown butter sauce in advance. Reheat it gently and sear the scallops just before serving for the best texture.
Brown Butter Scallops
Ingredients
Main Ingredients
- 1 1/4 pounds scallops (about 24 scallops)
- Kosher salt and freshly ground black pepper to taste
- 6 tablespoons unsalted butter divided
- 1 clove garlic minced
- 4 sprigs fresh thyme
- 1 lemon cut into wedges
Instructions
Preparation
- Remove the small side muscle from the scallops, rinse them with cold water, and thoroughly pat them dry.
- Season the scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Cooking
- Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
- Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set the cooked scallops aside and keep warm.
- Reduce the heat to medium-low; melt the remaining 5 tablespoons of butter, 1 tablespoon at a time, until the butter starts to foam.
- Add the garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Return the scallops to the skillet; spoon the butter over the scallops for 1 minute.
- Serve immediately with lemon wedges.
