Description
This Brown Butter Scallops recipe features succulent scallops seared to golden perfection and bathed in a rich, fragrant brown butter sauce infused with garlic and fresh thyme. Ready in just 30 minutes, this elegant and simple dish is perfect for a quick dinner or special occasion, delivering a burst of luxurious flavors with every bite.
Ingredients
Scale
Scallops
- 24 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
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme leaves
- Lemon wedges, for serving
Instructions
- Prepare Scallops: Remove the small side muscle from the scallops and rinse them under cold water. Pat them dry thoroughly with paper towels to ensure a good sear.
- Season: Evenly season the scallops 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. Add scallops in a single layer, cook for 1-2 minutes on each side until they develop a golden brown crust and are translucent in the center. Remove and set aside to keep warm.
- Make Brown Butter: Reduce the heat to medium-low. Add the remaining 5 tablespoons of butter gradually, allowing it to melt and foam until it turns golden brown and fragrant, being careful not to burn it.
- Add Aromatics: Stir in the minced garlic and fresh thyme into the browned butter. Cook for about 1 minute, stirring frequently until the garlic is fragrant and softened.
- Combine and Finish: Return the scallops to the skillet and spoon the brown butter sauce over them. Let them cook together for an additional 1 minute to soak up the flavors.
- Serve: Plate the scallops immediately, garnished with fresh lemon wedges to enhance the richness of the brown butter.
Notes
- Patting scallops dry is crucial for achieving a perfect sear.
- Use a cast iron skillet or heavy-bottomed pan for even heat distribution.
- Be careful not to overcook scallops; they should be translucent in the center.
- Brown butter can burn quickly; watch closely and remove from heat when it turns golden brown and aromatic.
- Fresh thyme can be substituted with other fresh herbs like parsley or tarragon if preferred.
