Imagine the golden elegance of perfectly seared scallops nestled atop a pool of rich, nutty sauce—this is exactly what Brown Butter Scallops delivers! With crisp, caramelized edges and a velvety drizzle of buttery lemon-garlic goodness, this dish is a show-stopper that transforms even a regular weeknight into something memorable. Whether you’re hosting a dinner party or just treating yourself to a five-star meal at home, the simplicity and depth of flavor in these Brown Butter Scallops will have everyone swooning and reaching for seconds.

Brown Butter Scallops Recipe - Recipe Image

Ingredients You’ll Need

This is one of those fabulous recipes where every ingredient shines and plays a crucial part. Each simple component brings its own special magic, creating layers of flavor and texture that make Brown Butter Scallops an absolute delight. Gather these kitchen staples and you’re well on your way to a dinner that’s as elegant as it is effortless.

Sea scallops (1 lb, large, patted dry): The true star of the show—choose the freshest scallops you can find and be sure to dry them thoroughly for the best possible sear.
Olive oil (2 tbsp): This creates a hot, even surface so you’ll get that irresistible golden crust on the scallops.
Unsalted butter (4 tbsp): When browned, this butter turns nutty and fragrant, enveloping the dish in its signature luxurious flavor.
Garlic (2 cloves, minced): Just a touch here infuses the sauce with savory warmth without overpowering those delicate scallops.
Fresh lemon juice (1 tbsp): A splash of citrus lifts the brown butter sauce, cutting through richness and brightening up every bite.
Fresh parsley (1 tbsp, chopped): Adds a pop of color and an herbal finish that makes all the flavors sing.
Salt and pepper (to taste): Essential for seasoning the scallops and drawing out their sweet, natural flavor.
Lemon wedges (for serving): Optional but highly recommended for a fresh squeeze just before that first heavenly forkful.

How to Make Brown Butter Scallops

Step 1: Prep and Season the Scallops

First things first—pat your scallops bone dry with paper towels. This step is absolutely vital because it’s the secret to getting that picture-perfect golden crust. Once dry, season both sides generously with salt and pepper to enhance their sweet, briny flavor.

Step 2: Sear the Scallops

Heat the olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Carefully lay the scallops in a single layer, making sure not to crowd the pan. Let them sizzle undisturbed for 2 to 3 minutes until the bottoms turn a deep golden brown. Flip and cook for 1 to 2 minutes more, just until they’re opaque and springy in the center. Don’t overcook—they should be juicy and melt-in-your-mouth!

Step 3: Make the Brown Butter Sauce

Transfer those beautiful scallops to a plate and reduce your skillet’s heat to medium. Add the unsalted butter and gently swirl as it melts. Watch closely—when the butter turns a lovely golden brown and smells nutty (about 2 minutes), it’s ready! Toss in the minced garlic and sauté for 30 seconds, just long enough to mellow out its bite and let those flavors mingle.

Step 4: Finish the Sauce

Quickly move the skillet off the heat, then stir in the lemon juice and sprinkle of fresh parsley. This gives the sauce a bright, herbal lift that balances out the buttery richness perfectly.

Step 5: Serve and Savor

Nestle the scallops back onto plates or a serving platter and spoon that luscious brown butter sauce over the top. Serve right away while everything is still warm and glistening. A few lemon wedges on the side make it easy to add a fresh hit of citrus with each bite!

How to Serve Brown Butter Scallops

Garnishes

Whether you’re dressing up a special occasion table or just piling your dinner plate high, a handful of freshly chopped parsley and a scatter of microgreens do wonders for color and freshness. Add lemon wedges for that final zesty squeeze—the perfect contrast to the rich brown butter.

Side Dishes

Brown Butter Scallops shine brightest when paired with sides that soak up every drop of that gorgeous sauce. Think creamy risotto, velvety mashed potatoes, tender pasta, or even a simple crusty bread. Add a crisp green salad for color and crunch, and you’ve got a meal straight out of a restaurant, right at home.

Creative Ways to Present

For a show-stopping starter, serve the Brown Butter Scallops atop a swirl of pureed cauliflower or sweet potato. Arrange on small plates for elegant appetizers at your next dinner party. Feeling adventurous? Layer scallops over toasted baguette rounds for a modern, hand-held take, or spoon them atop a bed of herby quinoa for an impressive but easy-to-make main.

Make Ahead and Storage

Storing Leftovers

If you somehow have any Brown Butter Scallops left, store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to two days—just be sure to keep the sauce and scallops together to lock in that flavor.

Freezing

While scallops can technically be frozen, their delicate texture is best enjoyed fresh. Freezing cooked scallops may cause them to become a bit rubbery after thawing. If you must freeze, wrap them tightly and use within one month for best results.

Reheating

To gently reheat, place the scallops and sauce in a covered skillet over low heat, just until warmed through. Avoid microwaving, which can make the scallops tough. Serve immediately, and enjoy getting reacquainted with that luxurious brown butter flavor.

FAQs

Can I use frozen scallops for Brown Butter Scallops?

Absolutely! Just make sure to thaw them completely and pat them very dry before cooking. Removing excess moisture ensures that beautiful golden sear and keeps the scallops from steaming in the pan.

Why did my scallops turn out rubbery?

Overcooking is the usual culprit here. Scallops cook very quickly—just a couple of minutes per side and they’re done. Keep a close eye, and take them off the heat as soon as they’re opaque and spring back to the touch.

Can I make Brown Butter Scallops without garlic?

Definitely! If you prefer a subtler flavor or need to avoid garlic, simply leave it out. The brown butter, lemon, and parsley will still create a sauce that’s luxurious and bright.

What type Main Course

A heavy-bottomed stainless steel or cast-iron skillet gives you the best crust and helps ensure even cooking. Nonstick pans don’t get quite as hot and may not give you that same crisp, caramelized sear.

How do I know when scallops are done cooking?

Perfectly cooked scallops will turn opaque and firm but still remain slightly springy when pressed. They shouldn’t be hard or dry—remove them from the pan when they just lose their translucence in the center.

Final Thoughts

There’s something deeply special about bringing restaurant-worthy elegance to your own kitchen, and Brown Butter Scallops make that moment delightfully accessible. I can’t encourage you enough to give this recipe a try—whether it’s for a quick weeknight treat or the star of your next dinner party. Here’s to licking your plate clean and claiming every last drizzle of that heavenly sauce!

Brown Butter Scallops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: admin
Total Time: 12 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make perfectly seared scallops with a flavorful brown butter sauce. This elegant dish is quick to prepare and perfect for a special dinner at home.

Ingredients

Scale

Scallops:

1 lb large sea scallops, patted dry
2 tbsp olive oil
Salt and pepper to taste

Brown Butter Sauce:

4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped

For Serving:

Lemon wedges

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Instructions

Season and Sear Scallops: Season scallops with salt and pepper. Sear in olive oil until golden.
Make Brown Butter Sauce: Brown butter, add garlic, lemon juice, and parsley.
Finish and Serve: Spoon sauce over scallops and serve with lemon wedges.