Pan-Seared Scallops with Brown Butter & Sorrel
Tender scallops kissed with a golden crust, finished with nutty brown butter and bright sorrel. A restaurant-worthy 15-minute dinner that tastes like butter and the sea.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 8 count large sea scallops, patted dry
- 3 tbsp butter
- 1 cup fresh sorrel leaves, roughly chopped
- ½ count lemon
- 1 tsp fleur de sel or sea salt
- ¼ tsp black pepper
Instructions
- 1
Heat a 10-inch cast iron skillet over high heat until it's smoking hot, about 2 minutes.
- 2
Season scallops on both sides with fleur de sel and black pepper. Add 1 tbsp butter to the skillet.
- 3
Lay scallops flat in the pan without moving them — sear 90 seconds per side until edges turn golden.
- 4
Transfer scallops to a warm plate. Reduce heat to medium, add remaining 2 tbsp butter to the pan.
- 5
Swirl butter until it turns golden and nutty, about 1 minute. Stir in sorrel until just wilted, 30 seconds.
- 6
Pour brown butter and sorrel over scallops. Squeeze fresh lemon juice over the top and serve immediately.
Tools you’ll need
- 10-inch cast iron skillet
- high-heat burner
- plate
- wooden spoon or spatula
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