If you are searching for a stunning dish that brings the seaside right to your dinner table, you will love this Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe. The tender scallops seared to a perfect golden crust, combined with a luscious brown butter sauce infused with fragrant garlic and fresh thyme, make every bite a celebration of simple yet sophisticated flavors. The bright splash of lemon adds a vibrant finish that truly elevates this dish, making it a guaranteed crowd-pleaser for any occasion.
Ingredients You’ll Need
Putting together Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe is wonderfully straightforward because each ingredient plays an essential role—from texture to aroma to that unforgettable flavor burst.
- Scallops: Fresh or thawed, these sweet and tender morsels are the star of the dish, so choose them plump and dry for the best sear.
- Kosher salt and freshly ground black pepper: Simple seasoning that brings out the scallops’ natural sweetness and enhances the brown butter sauce.
- Unsalted butter: The base for the nutty brown butter sauce, adding richness and depth without overpowering the delicate scallops.
- Garlic, minced: Aromatic and punchy, garlic infuses the butter with its irresistible fragrance and flavor.
- Fresh thyme: Earthy and subtly minty, thyme complements the garlic and butter perfectly.
- Lemon, cut into wedges: The zesty acidity cuts through the richness and provides a refreshing, citrusy brightness to finish.
How to Make Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe
Step 1: Prepare the Scallops
Start by removing the small side muscle from each scallop—it’s the little tough flap that can chew differently from the tender meat. Give the scallops a quick rinse under cold water and then pat them completely dry with paper towels. This step is crucial because moisture will prevent that gorgeous golden crust you want when searing.
Step 2: Season Generously
Season your scallops with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. This simple seasoning is enough to balance the flavors and complement the richness of the brown butter sauce later.
Step 3: Sear the Scallops
Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat until melted and hot. Place the scallops in a single layer without crowding the pan, and cook for 1 to 2 minutes on each side. You want to achieve a golden brown sear while keeping the centers silky and translucent. Once done, transfer the scallops to a warm plate and set aside.
Step 4: Create the Brown Butter Sauce
Lower the heat to medium-low and add the remaining 5 tablespoons of butter gradually, 1 tablespoon at a time. Watch as the butter melts and starts to foam and brown—that nutty aroma is the hallmark of perfect brown butter. Be careful not to burn it!
Step 5: Add Garlic and Thyme
Stir in the minced garlic and fresh thyme leaves, cooking for about a minute until the garlic is fragrant but not browned. This infuses the butter with irresistible flavors that will cling to each scallop.
Step 6: Finish with Scallops in the Sauce
Return the seared scallops to the skillet. Spoon the sizzling brown butter, garlic, and thyme mixture over them for about one minute so they soak up all that delicious sauce. This final step ties all the flavors together beautifully.
Step 7: Serve with Lemon
Serve the Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe immediately, garnished with fresh lemon wedges for that burst of citrus that brightens every bite.
How to Serve Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe
Garnishes
Fresh lemon wedges are essential—they add a refreshing acidity that balances the richness. You might also sprinkle finely chopped parsley for a pop of green and a hint of fresh herbal brightness. A light dusting of cracked black pepper at the end can elevate the flavors even more.
Side Dishes
These scallops pair wonderfully with a variety of sides. Try them over creamy risotto, perhaps a lemon and herb-infused one, or alongside a simple arugula salad to introduce some peppery notes. Roasted asparagus or garlic mashed potatoes also make excellent companions, offering contrasting textures and flavors.
Creative Ways to Present
For a special occasion, serve the scallops on a bed of sautéed spinach or a smear of pureed cauliflower to add color and elegance. A drizzle of extra brown butter sauce and a few fresh thyme sprigs on the plate will invite your guests to indulge visually before tasting each luscious bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the scallops and sauce separately in an airtight container in the refrigerator. Scallops are best enjoyed fresh but keeping them separate helps maintain the flavors and textures better when you reheat later.
Freezing
Freezing cooked scallops is possible, but they tend to lose some texture and become rubbery after thawing. If you must freeze, do so in a sealed container or vacuum bag within two hours of cooking and consume within one to two months for best quality.
Reheating
To warm up leftover Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe, gently reheat in a skillet over low heat. Add a splash of fresh butter to revive the sauce and avoid overheating which can toughen the scallops. Microwaving is not recommended as it often dries them out.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just be sure to thaw them completely in the refrigerator and pat them dry thoroughly before cooking to achieve that ideal sear and avoid sogginess.
What’s the best pan to cook scallops in?
A heavy-bottomed skillet like cast iron or stainless steel works wonderfully for searing scallops. They retain heat well and help develop that beautiful golden crust.
Can I substitute thyme with another herb?
You can experiment with fresh rosemary or tarragon, but thyme’s subtle earthy and lemony notes truly complement the brown butter sauce best, making it the ideal choice.
How do I know when scallops are perfectly cooked?
They should be opaque with a slight translucent center and have a golden crust on each side. Overcooking makes them rubbery, so keep the cooking time short—1 to 2 minutes per side is usually perfect.
Is brown butter difficult to make?
Not at all! Just melt butter slowly until it foams and the milk solids turn golden brown with a nutty aroma. Just keep a close eye so it doesn’t burn, and you’ll have a delicious sauce in minutes.
Final Thoughts
This Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe is a wonderful way to bring sophisticated yet approachable restaurant-quality flavors into your home kitchen. Whether for a romantic dinner or a weekend treat, the combination of tender scallops and rich, flavorful brown butter sauce never fails to impress. I encourage you to give it a try—you’ll find it’s as much fun to make as it is irresistible to eat!
Print
Brown Butter Scallops with Garlic, Thyme, and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: American
Description
This Brown Butter Scallops recipe features perfectly seared scallops cooked in a rich and nutty brown butter sauce infused with garlic and fresh thyme. Ready in just 30 minutes, it makes an elegant and flavorful seafood dish ideal for any occasion.
Ingredients
Scallops
- 24 sea scallops (about 1 ¼ pounds), small side muscle removed
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Brown Butter Sauce
- 6 tablespoons unsalted butter, divided
- 2 teaspoons minced garlic (about 2 cloves)
- 1 tablespoon fresh thyme leaves
- Lemon wedges, for serving
Instructions
- Prepare Scallops: Remove the small side muscle from each scallop and rinse under cold water. Pat them thoroughly dry with 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 unsalted butter in a large cast iron skillet over medium-high heat. Place scallops in a single layer without overcrowding and cook for 1-2 minutes on each side until they develop a golden brown crust and are translucent in the center. Remove them from the skillet 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 in increments of 1 tablespoon, allowing each to melt and foam fully. Stir carefully as butter browns, developing a nutty aroma.
- Add Flavorings: Stir in the minced garlic and fresh thyme leaves. Cook for about 1 minute while stirring frequently until garlic is fragrant but not burnt.
- Combine Scallops and Sauce: Return the seared scallops back to the skillet. Spoon the brown butter sauce over them and cook for an additional minute so the scallops absorb the flavors fully.
- Serve: Immediately plate the scallops, spoon extra brown butter sauce on top, and garnish with lemon wedges for squeezing.
Notes
- Patting scallops dry is essential for a good sear and preventing steaming.
- Use fresh thyme for the most vibrant flavor; dried thyme can be substituted but reduce quantity to 1 teaspoon.
- If you don’t have a cast iron skillet, use a heavy-bottomed stainless steel pan for even heat distribution.
- Serve with simple sides like steamed vegetables or a light salad to balance the rich brown butter sauce.
- Lemon wedges add brightness and cut through the richness—don’t skip them!
