Description
Pan Seared Scallops with Brown Butter Sauce is a quick yet elegant seafood dish where sweet scallops are seared until golden and paired with a rich, nutty brown butter sauce infused with garlic, lemon, and fresh herbs. Perfect for date night or an elevated weeknight dinner.
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
Instructions
- 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 in a single layer without overcrowding. Sear for 1.5–2 minutes per side until golden crust forms. Remove and set aside.
- Lower heat to medium and add butter to the skillet. Cook, stirring, until butter turns golden brown and nutty (about 2–3 minutes).
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in lemon juice and fresh herbs. Optionally, add white wine or capers for more depth.
- Return scallops to the pan and spoon sauce over them to warm through.
- Serve immediately, garnished with extra herbs and lemon slices if desired.
Notes
Dry scallops thoroughly for the best sear.Frozen scallops work if thawed and patted dry.Bay scallops can be used—reduce cooking time to avoid overcooking.Scallops are best served fresh, not reheated in the microwave.Serve with pasta, risotto, polenta, or sautéed greens for a full meal.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 280
- Sugar: 0g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg
