Brown Butter Scallops
Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!
A fancy night in. NYE. Monday night. Thursday lunch. COVID-date-night…
Yes, THIS is exactly what you need. Perfectly seared scallops with all the foamy butter, garlic and fresh thyme.
It is divine. It is quick. And it is easy. It takes 5 ingredients and just 30 minutes of your time from start to finish.
Serve with this IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.
TOOLS FOR THIS RECIPE
Large cast iron skillet
BROWN BUTTER SCALLOPS: FREQUENTLY ASKED QUESTIONS
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
Brown butter, also known as beurre noisette in French, is made by gently cooking unsalted butter until caramelized into deep golden brown color with silky, nutty and toasted flavors.
Any of these side dishes and/or light salads would go beautifully with these scallops. Our favorites include glazed carrots, roasted cauliflower, and chicken caesar salad with homemade croutons.
You can also serve this with some light crusty bread to sop up all that leftover sauce!
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
2. Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
3. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam.
5. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
6. Return scallops to the skillet; spoon butter over scallops for 1 minute.
7. Serve immediately with lemon wedges.
