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French

Pan-Seared Scallops with Brown Butter

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

hot_biteMediumFrench
Prep10 minCook10 minTotal20 minServes2Temphot
✓ gluten-free
⚠ Contains: 🦐 Shellfish, 🥛 Dairy
Recipe
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. 1Pat scallops completely dry with paper towels
  2. 2Season with salt and pepper
  3. 3Heat olive oil and 1 tablespoon butter in skillet over high heat
  4. 4When butter foam subsides, add scallops - don't crowd
  5. 5Sear without moving for 2 minutes until deep golden crust forms
  6. 6Flip and sear 1-2 minutes more
  7. 7Transfer scallops to plates
  8. 8Add remaining butter to pan and cook until golden brown and nutty
  9. 9Add capers and lemon juice, swirl together
  10. 10Spoon brown butter sauce over scallops
  11. 11Garnish with parsley and flaky salt
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
champagnewhite-wineproseccomartini
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