Name: Pan Seared Scallops with Brown Butter Sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 lb fresh sea scallops, patted dry; Salt and black pepper, to taste; 1 tbsp olive oil or neutral cooking oil; 4 tbsp unsalted butter; 2 cloves garlic, minced; 2 tbsp fresh lemon juice; 2 tbsp fresh parsley or thyme, chopped; Optional: 1/4 cup white wine; Optional: 1 tbsp capers

Why You’ll Love This Recipe

This recipe highlights the natural sweetness of scallops with a crisp sear and a buttery, flavorful sauce. The brown butter adds depth and richness, while lemon and herbs bring balance and brightness. It’s ready in under 20 minutes, yet feels luxurious and special. Whether served over risotto, pasta, or a simple salad, this dish always impresses without the stress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh sea scallops (patted dry)
Salt and pepper
Olive oil or neutral cooking oil (for searing)
Unsalted butter
Garlic (minced)
Lemon juice
Fresh herbs (such as parsley or thyme)
Optional: white wine or capers for added flavor

Directions

Pat scallops dry with paper towels and season both sides with salt and pepper.
Heat oil in a skillet over medium-high heat until shimmering.
Add scallops to the pan without overcrowding. Sear for 1.5–2 minutes per side, until a golden crust forms. Remove and set aside.
In the same skillet, reduce heat to medium and add butter.
Cook butter, stirring frequently, until it turns golden brown and smells nutty (about 2–3 minutes).
Add minced garlic and cook for 30 seconds until fragrant.
Stir in lemon juice and herbs. Optionally add a splash of white wine or a few capers.
Return scallops to the pan and spoon the sauce over them gently to reheat.
Serve immediately, garnished with extra herbs and lemon slices if desired.

Servings and timing

This recipe serves 2–3 people. Prep time is 5 minutes, cooking time is about 10–12 minutes. Total time: under 20 minutes.

Variations

Add a splash of white wine or vermouth to the sauce for extra depth.
Stir in a tablespoon of capers for a briny punch.
Use ghee instead of butter for a dairy-free and nutty alternative.
Add a touch of cream to the brown butter for a velvety finish.
Serve over creamy polenta, linguine, or cauliflower mash for a complete meal.

Storage/Reheating

Scallops are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a bit of the sauce to avoid overcooking. Avoid microwaving, as scallops can become rubbery.

FAQs

How do I get a good sear on scallops?

Make sure the scallops are very dry and the pan is hot. Don’t move them once they hit the skillet—let them form a crust before flipping.

Can I use frozen scallops?

Yes, just thaw them completely in the fridge and pat them very dry before cooking.

What does brown butter taste like?

Brown butter has a deep, nutty, and slightly caramelized flavor that adds richness and complexity to the dish.

Can I make this dish ahead of time?

It’s best served immediately, but you can prep the ingredients in advance for a quick cook.

What should I serve with pan seared scallops?

They pair beautifully with pasta, risotto, sautéed greens, or roasted vegetables.

Are bay scallops okay for this recipe?

Bay scallops are smaller and cook faster. You can use them, but reduce the searing time to avoid overcooking.

How do I know when scallops are done?

They should be opaque and slightly firm to the touch, with a golden crust on the outside.

Can I use salted butter?

Yes, just reduce the added salt to compensate.

Why is my butter burning?

Keep a close eye on it and stir frequently. Lower the heat if it starts to turn too dark too quickly.

What herbs work best in the sauce?

Parsley, thyme, or chives complement the richness of the brown butter without overpowering the scallops.

Conclusion

Pan Seared Scallops with Brown Butter Sauce is a simple yet stunning dish that elevates any meal. With perfectly seared scallops and a rich, buttery sauce accented with lemon and herbs, it’s a true delight for seafood lovers. Quick to prepare and impressive on the plate, it’s a recipe worth keeping in your regular rotation for special dinners or just because.