Pan-Seared Scallops with Brown Butter & Lemon
Restaurant-quality scallops in 12 minutes: sear until golden, finish with nutty brown butter and a squeeze of fresh lemon. The kind of dish that tastes like you know what you're doing.
- Total time
- 15 min
- Servings
- 2
- Calories
- 312
- Protein
- 32g
Ingredients
- 1 lb large sea scallops, dry-pack
- 4 tbsp butter
- 1 whole lemon
- 3 sprigs fresh thyme
- 2 whole garlic clove, smashed
- 1 whole shallot, minced
- 1.5 tbsp neutral oil
- 1 tsp fleur de sel or finishing salt
Instructions
- 1
Pat scallops very dry with paper towels (moisture = steam, not sear). Season all over with salt and black pepper.
- 2
Heat neutral oil in a 12-inch skillet over medium-high until it shimmers and just barely smokes, ~2 minutes.
- 3
Lay scallops flat in the hot pan without moving them. Sear for 90 seconds until the bottom is deep golden-brown and caramelized.
- 4
Flip each scallop once and sear the other side for 60 seconds. Lift one to check: flesh should be opaque with a slight translucent center.
- 5
Transfer scallops to a warm plate. Lower heat to medium, add butter, thyme sprigs, smashed garlic, and minced shallot to the same pan.
- 6
Swirl and cook until the butter froths and turns golden-brown with a nutty aroma, ~2 minutes. Pour over scallops, squeeze half a lemon over top, and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- tongs or slotted spatula
- warm dinner plate
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