If you’re dreaming of tender, caramelized scallops enrobed in a pool of nutty, golden butter with hints of garlic and bright lemon, Brown Butter Scallops are your dream come true. This recipe transforms just a handful of simple ingredients into a restaurant-worthy dish in mere minutes, and the results are pure magic: perfectly seared scallops with irresistibly crisp edges, bathed in a silky sauce that you’ll want to scoop up to the very last drop. Whether it’s a special occasion or just a weeknight craving for something elegant, Brown Butter Scallops deliver captivating flavors, and they’re much easier to pull off than you might think!

Brown Butter Scallops Recipe - Recipe Image

Ingredients You’ll Need

Part of the beauty of Brown Butter Scallops is their simplicity—each ingredient is intentional and elevates the final dish. These pantry staples and fresh finds come together to create rich, layered flavors and stunning presentation you’ll love.

Sea scallops (1 pound, patted dry): Always reach for dry-packed sea scallops for the best caramelization, and thoroughly patting them dry is the secret to that gorgeous golden crust.
Salt (1/2 teaspoon): Enhances the mild sweetness of the scallops and brings all the flavors together.
Black pepper (1/4 teaspoon): Adds a subtle kick and warmth that cuts through the richness of the butter.
Olive oil (2 tablespoons): Helps create an even sear and prevents the scallops from sticking to your skillet.
Unsalted butter (4 tablespoons): The foundation of the dish, this transforms in the pan into deeply flavorful, nutty brown butter for the sauce.
Garlic (2 cloves, minced): Infuses the sauce with aromatic warmth and irresistible savory notes.
Fresh lemon juice (1 tablespoon): Brings brightness and zing, balancing out the richness of the brown butter.
Fresh parsley, chopped (1 tablespoon): Don’t skip this garnish; it adds a fresh finish and vibrant color right before serving.

How to Make Brown Butter Scallops

Step 1: Prepare and Season Your Scallops

Start by placing your sea scallops on a plate lined with paper towels and patting them thoroughly dry. This step is crucial—dry scallops are what create that irresistibly crisp, golden crust. Once they’re dry, season both sides with salt and black pepper, making sure every scallop has a bit of that simple seasoning. It might seem like a small detail, but this foundation sets the stage for those classic Brown Butter Scallops flavors to really shine later.

Step 2: Sear the Scallops

Set a large skillet (cast iron is fantastic here, but any heavy pan will do) over medium-high heat, and add the olive oil. Give it a minute or two until it’s hot and shimmering—a preheated pan is essential for the perfect sear. Place the scallops into the pan in a single layer, being careful not to crowd them. They should sizzle as soon as they hit the oil! Let them cook undisturbed for 2 to 3 minutes, then flip each one and sear the other side for another 2 to 3 minutes. When the surface is gorgeously golden and they release easily from the pan, they’re done. Set the cooked scallops aside on a plate for now.

Step 3: Make the Brown Butter Sauce

Lower the heat to medium and add the unsalted butter to the same skillet (no need to clean the pan—those crispy bits left over infuse even more flavor). Let the butter melt, then swirl the pan or stir frequently as it begins to foam and turn a deep golden brown—about 2 to 3 minutes. This is when the magic happens: your kitchen will fill with toasty, nutty aromas that are the signature of Brown Butter Scallops! Add the minced garlic and sauté for about 30 seconds, just until fragrant, then pour in the fresh lemon juice and stir well.

Step 4: Coat and Finish the Scallops

Gently return the scallops and any accumulated juices to the skillet. Spoon that luscious brown butter sauce all over the scallops so each one is glossy and coated in flavor. Let everything bubble together for about 30 seconds—just enough to warm the scallops through and marry all the flavors. Transfer your Brown Butter Scallops to a pretty serving plate, sprinkle with the chopped parsley, and serve immediately while everything is still sizzling and fragrant.

How to Serve Brown Butter Scallops

Garnishes

Fresh chopped parsley is a classic choice for garnish, adding a burst of color and a hint of herbal brightness that lifts the richness of Brown Butter Scallops. For extra flair, you might scatter a few lemon zest curls or a pinch of flaky sea salt over the top just before serving—the contrast is both visually stunning and totally mouthwatering.

Side Dishes

The buttery, velvety sauce of Brown Butter Scallops is ideal for pairing with sides that can soak up every last drop. Think creamy Parmesan risotto, al dente pasta tossed in olive oil, or even buttery mashed potatoes. For a lighter, fresher meal, steamed asparagus, roasted broccolini, or a peppery arugula salad also make fabulous partners.

Creative Ways to Present

Brown Butter Scallops love to be the star on a simple white plate, but you can get creative for special occasions! Try arranging them atop a bed of lemony pea purée, serving them family-style over herby couscous, or even plating them on toasted crostini as an elegant appetizer. Their golden crust and glossy sauce are always sure to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Brown Butter Scallops (lucky you!), let them cool to room temperature before transferring to an airtight container. Store them, along with any extra sauce, in the refrigerator for up to 2 days. Scallops are quite delicate, so the sooner you enjoy your leftovers, the better their texture will be.

Freezing

Freezing cooked Brown Butter Scallops isn’t usually recommended—the quick-cooking nature of scallops means they can turn rubbery once thawed. If you must freeze them, place cooled scallops in a freezer-safe container and try to use within 1 month. Be aware the texture may not be quite the same after reheating, but the flavor will still be delightful.

Reheating

To gently reheat, place your leftover scallops and sauce in a skillet over low heat, basting with the sauce until warm through. Avoid using the microwave, as the intense heat can make scallops tough and chewy. A quick reheat on the stovetop helps them stay tender and juicy.

FAQs

How can I tell when my scallops are perfectly cooked?

Perfectly cooked scallops should be golden brown on each side and just opaque in the center. They’ll release easily from the pan when ready to flip. If they stick, give them a little more time—resist the urge to move them early for the best results!

What kind of scallops should I buy for Brown Butter Scallops?

Look for “dry-packed” sea scallops for the best texture and caramelization. Wet-packed scallops often have added preservatives and hold onto extra water, making it tough to get that signature golden sear.

Can I use frozen scallops?

Absolutely! Just make sure to thaw them completely in the refrigerator and pat them very dry with paper towels before searing. Any leftover moisture will prevent you from achieving that beautiful crust that Brown Butter Scallops are known for.

Is it okay to substitute lime for lemon?

You can swap in lime juice if that’s what you have on hand. It’ll add a slightly different, zesty note to the sauce. Just use the same amount and adjust to taste!

Can I add other herbs or flavors?

Definitely—Brown Butter Scallops are endlessly adaptable. Try a pinch of red pepper flakes for some heat, a few fresh thyme leaves, or even a sprinkle of finely chopped chives for a touch of onion-y brightness.

Final Thoughts

With their golden crust and rich, nutty sauce, Brown Butter Scallops are truly a dish worth savoring—whether you’re impressing guests or simply celebrating yourself. Each bite feels a little luxurious yet couldn’t be more approachable at home. Give them a try, and don’t be surprised if this becomes your new go-to for easy seafood elegance!

Brown Butter Scallops Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of succulent sea scallops seared to perfection and bathed in a nutty, golden brown butter sauce. This simple yet elegant dish is sure to impress your guests and elevate any dinner table.

Ingredients

Scale

Sea Scallops:

1 pound sea scallops (patted dry)

Seasoning:

1/2 teaspoon salt
1/4 teaspoon black pepper

For Cooking:

2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Prep the Scallops: Pat the scallops dry and season with salt and pepper.
Sear the Scallops: Heat oil in a skillet, sear scallops until golden. Remove from skillet.
Make the Brown Butter Sauce: Melt butter until golden brown, add garlic, lemon juice. Return scallops to coat in sauce.
Serve: Plate scallops, garnish with parsley, and serve hot.