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
Scale
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!
