Brown Butter Scallops
Brown butter scallops are a simple yet elegant dish that brings rich flavors to your dinner table. Quick to prepare, they are perfect for special occasions or weeknight meals.
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.
Notes
For the best results, dry the scallops well before cooking to achieve a beautiful sear. Use a cast iron skillet to retain heat well and avoid overcrowding when cooking. If you have leftovers, they can be stored in an airtight container for up to 2 days. Reheat gently in a skillet over low heat.