Pan-Seared Scallops with Brown Butter & Sea Urchin
Plump scallops seared golden in a cast-iron skillet, finished with nutty brown butter and topped with briny sea urchin and microgreens. Restaurant-quality elegance in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 280
- Protein
- 28g
Ingredients
- 8 count large scallops, dry weight about 1.5 oz each
- 3 tbsp butter
- ½ count fresh lemon
- 2 oz sea urchin (uni)
- ½ cup microgreens (any variety)
- 1 pinch fleur de sel or sea salt
Instructions
- 1
Pat scallops completely dry with paper towels. Season each side generously with salt and black pepper.
- 2
Heat a 12-inch cast-iron skillet over medium-high until a drop of water sizzles and evaporates instantly.
- 3
Add 1 tbsp butter to the pan. Once foaming, gently lay scallops flat—don't move them.
- 4
Sear 90 seconds per side without moving. Bottom should be golden, center barely firm to touch.
- 5
Remove scallops to a plate. Reduce heat to low, add remaining 2 tbsp butter. Swirl until nutty and golden, ~60 seconds.
- 6
Squeeze lemon over scallops. Plate scallops, top each with a spoonful of uni and a pinch of microgreens. Pour brown butter around.
Tools you’ll need
- 12-inch cast-iron skillet
- paper towels
- tongs or spatula
- small plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
