Butter-Seared Scallops
Restaurant-quality scallops in 12 minutes: sear until golden, finish with brown butter and lemon. Feels fancy, tastes even better.
- Total time
- 12 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
Ingredients
- 6 count large sea scallops, patted dry
- 3 tbsp butter
- ½ whole lemon
- 1 tbsp fresh thyme or parsley
- ½ tsp fleur de sel or kosher salt
- ¼ tsp black pepper
Instructions
- 1
Heat a 10-inch skillet over high heat for 2 minutes until it's smoking hot.
- 2
Season scallops generously with salt and pepper on both sides.
- 3
Add 1 tbsp butter to the skillet, then immediately lay scallops flat without moving them.
- 4
Sear 90 seconds per side without touching until the surface is deep golden brown.
- 5
Transfer scallops to a plate, then reduce heat to medium and add remaining 2 tbsp butter.
- 6
Let butter foam and turn hazelnut brown, swirling occasionally, about 2 minutes.
- 7
Pour brown butter over scallops, squeeze lemon juice on top, and scatter fresh herbs.
Tools you’ll need
- 10-inch stainless steel or cast iron skillet
- paper towels
- tongs or flexible spatula
- plate
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