Pan-Seared Scallops with Brown Butter and Thyme
Ingredients
- 1 poundscallops (large, dry-pack)
- ·kosher salt
- ·black pepper
- 2 tablespoonall-purpose flour
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 4 sprigsfresh thyme
- 2 clovesgarlic
- 1lemon
Prep
- 01
Pat 1 pound of scallops thoroughly dry with paper towels.
- 02
Mince 2 cloves garlic (or leave whole and smash with the side of a knife).
- 03
Cut 1 lemon into wedges or halves for serving.
Method
- 01
Pat the scallops dry with paper towels; this is crucial for a golden crust. Season both sides generously with salt and pepper.
- 02
Spread the flour on a shallow plate. Lightly dredge each scallop on both sides, shaking off excess.
- 03
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 04
Working in batches if needed to avoid crowding, place scallops in the pan and sear for 2 to 3 minutes per side, until golden and just cooked through. Transfer to a plate.
- 05
Reduce heat to medium. Add butter, thyme sprigs, and smashed garlic cloves to the pan. Swirl gently for 1 to 2 minutes until the butter turns golden brown and smells nutty.
- 06
Return scallops to the pan and tilt gently to coat with the brown butter. Remove from heat, squeeze fresh lemon juice over the top, and serve immediately.
Spice Tips
For a touch of warmth, add a pinch of smoked paprika or cayenne to the brown butter in step 5. A small pinch of red pepper flakes also complements the nutty butter beautifully.
Dry-pack scallops are essential—avoid wet-pack, which release too much liquid and won't brown properly. If you can't find fresh thyme, dried thyme works; use 1 teaspoon. Scallops cook very quickly; do not overcrowd the pan or they will steam rather than sear.