Pan-Seared Scallops with Brown Butter and Lemon
Ingredients
- 1½ poundslarge scallops (dry-packed, 10-12 count)
- ·kosher salt
- ·black pepper
- 2 tablespoonsall-purpose flour
- 2 tablespoonsneutral oil
- 4 tablespoonsbutter
- 2garlic clove
- 1lemon
- 3 sprigsfresh thyme (optional)
Prep
- 01
Mince 2 garlic cloves.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Pat scallops dry with a paper towel and season both sides generously with salt and pepper.
- 02
Dust the scallops lightly with flour, tapping off excess.
- 03
Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 04
Working in batches if needed to avoid crowding, add scallops and cook 2 to 3 minutes per side, until golden and just opaque at the center. Transfer to a plate.
- 05
Reduce heat to medium. Add butter and garlic to the same skillet and cook, swirling often, until the butter foams and turns golden brown with a nutty aroma, about 2 minutes.
- 06
Squeeze lemon juice into the brown butter and stir in thyme if using.
- 07
Return scallops to the skillet for 30 seconds to coat and warm through. Divide among plates and spoon brown butter sauce over the top.
Spice Tips
A pinch of cayenne pepper stirred into the brown butter adds subtle heat without overpowering the delicate scallops. Finish with fresh grated nutmeg for warmth, or add a splash of white wine to the butter for brightness.
Dry-packed scallops are essential—frozen scallops labeled 'wet-packed' contain too much moisture and won't brown properly. If you can only find wet-packed, pat them very dry and let sit uncovered in the fridge for 30 minutes before cooking. Serve over pasta, risotto, or with crusty bread to soak up the brown butter sauce.