Pan-Seared Scallops with Brown Butter and Crispy Sage
Ingredients
- 1 poundlarge sea scallops (dry)
- ·kosher salt
- ·black pepper
- 4 tablespoonbutter
- 12fresh sage leaves
- 2garlic cloves
- 1lemon
- 4 ouncescrusty bread (for serving)
Prep
- 01
Smash 2 garlic cloves with the side of a knife.
- 02
Cut 1 lemon into wedges for squeezing.
Method
- 01
Heat a large skillet over medium-high heat for 2 minutes until very hot.
- 02
Pat the scallops dry with paper towels and season both sides generously with salt and pepper.
- 03
Add 1 tablespoon butter to the hot pan. Once foaming, add half the scallops in a single layer without crowding. Sear for 2 to 3 minutes on the first side without moving them, until golden. Flip and cook for another 1 to 2 minutes until just cooked through. Transfer to a plate and repeat with another tablespoon of butter and the remaining scallops.
- 04
Reduce heat to medium. Add the remaining 2 tablespoons butter to the pan with the smashed garlic cloves and sage leaves. Swirl and listen for the butter to smell nutty and turn golden brown, about 2 to 3 minutes—don't let it burn.
- 05
Return the scallops to the pan and toss gently to coat in the brown butter. Squeeze fresh lemon juice over everything.
- 06
Divide scallops and sauce among serving bowls. Serve alongside crusty bread to soak up the brown butter.
Spice Tips
For warmth, add a small pinch of red pepper flakes to the brown butter. A touch of garlic powder or thyme can deepen the earthiness if you'd like more herb presence.
For the best sear, make sure the scallops are completely dry—wet scallops will steam instead of brown. Buy dry-pack scallops if your market offers them (not treated with sodium tripolyphosphate). The brown butter and sage are the soul of this dish—don't rush that step.