Recipe Library
Brown Butter Seared Scallops
Golden scallops develop a crisp, caramelized crust while the butter turns deeply nutty and fragrant, releasing the scent of toasted herbs. A squeeze of lemon brightens each silky bite.
- Total
- 16 min
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 16
Nutrition per Serving
- Calories
- 157
- Protein
- 14g
- Carbs
- 4g
- Fat
- 9g
- Fiber
- 0g
- Sugar
- 0g
- Sodium
- 591mg
Ingredients
- 3 tbsp unsalted butter, divided
- 16 sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note)
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp chopped fresh herbs, such as tarragon, sage or parsley
- 1 tbsp lemon juice
Instructions
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.