Butter-Basted Scallops with Lemon
Pan-seared scallops in a hot skillet, finished with foaming brown butter and fresh lemon. Restaurant-quality in 12 minutes, no fuss.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- ¾ pounds large sea scallops (about 8–10 count per pound), patted dry
- 3 tablespoons butter
- 1 whole lemon
- 1 optional fresh thyme (optional, 2–3 sprigs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Heat a 12-inch skillet over medium-high until it's very hot, about 90 seconds. Drizzle 1 tablespoon olive oil.
- 2
Season scallops with salt and pepper. Lay them flat in the skillet without moving—let them sear 2 minutes until golden brown.
- 3
Flip each scallop once. Cook 90 seconds more until the second side is opaque and edges are caramelized.
- 4
Add butter and thyme (if using) to the pan. Tilt the skillet and baste the scallops with foaming butter for 30 seconds.
- 5
Slide scallops onto a plate. Squeeze half a lemon over the top and drizzle with browned butter from the pan.
- 6
Serve immediately with lemon wedges.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- paper towels
- tongs or fish spatula
- citrus juicer or cut lemon
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