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hot_biteMediumFrench

Pan-Seared Scallops with Brown Butter

Perfectly caramelized sea scallops finished with brown butter, capers, and lemon

⏱️ Prep: 10min🍳 Cook: 10min⏰ Total: 20min👥 Serves: 2🌡️ hot
✓ gluten-free
⚠️ Contains: 🦐 Shellfish, 🥛 Dairy

Ingredients

  • 8large sea scallops(dry-packed, U-10 size)
  • 4 tbspbutter(divided)
  • 1 tbspolive oil
  • 2 tbspcapers(drained)
  • 2 tbspfresh lemon juice
  • 1 tbspfresh parsley(chopped)
  • kosher salt and pepper
  • flaky sea salt(for finishing)

📝 Make Ahead

Must be made and served immediately. Have all ingredients ready before cooking.

Instructions

  1. Pat scallops completely dry with paper towels
  2. Season with salt and pepper
  3. Heat olive oil and 1 tablespoon butter in skillet over high heat
  4. When butter foam subsides, add scallops - don't crowd
  5. Sear without moving for 2 minutes until deep golden crust forms
  6. Flip and sear 1-2 minutes more
  7. Transfer scallops to plates
  8. Add remaining butter to pan and cook until golden brown and nutty
  9. Add capers and lemon juice, swirl together
  10. Spoon brown butter sauce over scallops
  11. Garnish with parsley and flaky salt

💡 Pro Tips

Dry-packed scallops are essential - wet-packed release moisture and won't brown. Pat obsessively dry. The pan must be ripping hot. Don't touch the scallops once they hit the pan. They should be translucent in the center when done. Brown butter can burn quickly - watch the color.

📜 History

Seared scallops represent restaurant-quality cooking at home. The technique of achieving a perfect golden crust while keeping the interior tender requires high heat and dry scallops. Brown butter is a classic French technique that adds nutty depth to seafood.

🍸 Pairs Well With

Also pairs well with:

champagnewhite-wineproseccomartini