Pan-Seared Scallops with Brown Butter & Lemon
Ingredients
- 1 poundlarge sea scallops (patted dry)
- ·kosher salt
- ·black pepper
- 3 tablespoonbutter
- 3 clovesgarlic
- 1lemon
- 4 sprigsfresh thyme
- ½ cupdry white wine
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Pat the scallops completely dry with paper towels and season both sides with kosher salt and black pepper.
- 02
Heat a large skillet over medium-high heat until very hot, about 2 minutes.
- 03
Add 1 1/2 tablespoons butter to the pan. Once foaming, add half the scallops in a single layer without moving them. Sear for 2 to 3 minutes until golden, then flip and cook another 1 to 2 minutes until just cooked through. Transfer to a plate and repeat with remaining 1 1/2 tablespoons butter and scallops.
- 04
Reduce heat to medium. Add remaining 1/2 tablespoon butter, smashed garlic cloves, and thyme sprigs to the pan. Cook for 1 minute, stirring, until fragrant.
- 05
Pour in white wine, scraping up any browned bits from the bottom. Simmer for 1 minute until slightly reduced.
- 06
Squeeze the juice of the lemon into the pan, stir to combine, then return scallops to the skillet for 30 seconds to warm through. Serve immediately.
Spice Tips
For warmth, add a pinch of smoked paprika to the pan before the wine. For heat, a small pinch of cayenne or red pepper flakes works well. Finish with fresh parsley or tarragon if you have it on hand.
Do not skip patting the scallops dry — moisture prevents a proper sear. If your scallops are still wet after patting, let them sit uncovered in the fridge for 15 minutes before cooking.