Tender, pan-seared scallops are beautifully caramelized and served in a rich, nutty brown butter sauce infused with garlic, fresh parsley, and zesty lemon.
Know Before You Scroll
- Flavor Profile: Rich, buttery scallops perfectly caramelized and paired with a nutty, garlic-infused brown butter sauce brightened by lemon zest.
- Difficulty Level: Easy! Simple steps with gourmet results.
- What You’ll Need: Dry sea scallops, salt, black pepper, vegetable oil, unsalted butter, garlic cloves, fresh parsley, lemon zest, lemon juice.
- Equipment: Paper towels, large nonstick skillet, small saucepan, plate, foil, wooden spoon, tongs.
- Top Tip: Pat scallops super dry for that crisp, golden sear. Moisture is your crust’s enemy!
- Make Ahead Note: Prep the brown butter sauce ingredients ahead and store separately—just warm and combine right before serving.
- Time-Saving Hack: Use pre-minced garlic to speed things up on busy nights.
- Ingredient Swap: Out of fresh parsley? Chives or dill also taste delicious!
Restaurant Quality At Home
This dish makes me feel like I’m living my best restaurant life without leaving my kitchen, and I’m here for it. I’ve made these Pan Seared Scallops on date nights, dinner parties, and straight-up regular Tuesday nights because they’re surprisingly easy for how crazy fancy they look.
They’re golden and buttery with that perfect crispy sear, and the brown butter sauce? Don’t even get me started. It’s rich, nutty, garlicky, and just the right amount of lemony.
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Let’s Make Pan Seared Scallops with Brown Butter Sauce
Ingredients
- 1 ½ lbs dry sea scallops 10 to 20 per pound, tendons removed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
For the brown butter sauce:
- 4 tablespoons unsalted butter cut into pieces
- 6 cloves garlic minced
- 2 tablespoons fresh parsley minced
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- Salt & pepper to taste
Instructions
- Prepare the scallops: Pat scallops dry with paper towels. Place them on a clean dish towel-lined plate or baking sheet. Cover with another towel, press gently, and let sit for 10 minutes to remove any remaining moisture.
- Make the brown butter sauce: In a small saucepan over medium heat, melt the butter. As it melts, it will begin to foam. Swirl the pan frequently for even browning. After 3 to 4 minutes, the butter will turn a deep golden brown and smell nutty. Remove from heat and stir in the garlic, parsley, lemon zest, and lemon juice. The ingredients will sizzle. Season with salt and pepper. Cover and set aside.
- Sear the scallops: Season scallops with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat until just smoking. Add half of the scallops in a single layer, flat side down. Cook without moving for 1½ minutes, until a golden-brown crust forms. Flip and cook for another 1½ minutes. Transfer to a plate and tent with foil. Repeat with remaining oil and scallops.
- Add the sauce: Once all the scallops are cooked and removed from the pan, reduce the heat to low. Pour the prepared brown butter sauce into the skillet and stir, scraping up any browned bits from the pan. Let the sauce warm for about 30 seconds, then return the scallops to the pan. Spoon the sauce over the scallops to coat them.
- Serve: Plate the scallops and drizzle with extra sauce. Serve immediately with lemon wedges. Enjoy!
Tips + Notes
Erren’s Top Tips
- Dry Scallops Are Key: The drier the scallops, the better the sear. Pat them down with paper towels and let them rest between clean dish towels for about 10 minutes to remove all moisture.
- Use High Heat: Don’t be afraid of high heat! You want that skillet screaming hot to create that crispy, golden crust. If the pan isn’t hot enough, the scallops will steam instead of sear.
- Don’t Overcrowd the Pan: Cook in batches if needed. Overcrowding the pan traps steam and makes it impossible to get a good sear.
- Resist the Urge to Move Them: Once the scallops hit the pan, don’t touch them for about 1½ minutes. You’ll know they’re ready to flip when they easily release from the pan.
- Brown Butter Perfection: The butter will foam before it browns—keep swirling to make sure it cooks evenly. Once it smells nutty and turns deep golden brown, take it off the heat.
- Don’t Overcook: Scallops cook FAST. Overcooking makes them rubbery, so pull them off as soon as they’re opaque and firm to the touch—about 1½ minutes per side.
- Serve Immediately: Scallops lose their texture quickly as they cool, so serve them right away for the best experience.
Storage & Freezing Instructions
Storing Leftovers:Place cooked scallops in an airtight container and refrigerate within 2 hours of cooking. They’ll keep for up to 2 days, but the texture will change slightly. Reheating:
Scallops tend to lose their texture quickly after cooking, so it’s best to eat them on the same day. If you have leftovers, reheat the scallops gently in a nonstick skillet over low heat, adding a bit of butter to keep them moist. Avoid using the microwave, as it can make them turn rubbery. Freezing:
Honestly, scallops are best enjoyed fresh. Freezing cooked scallops isn’t recommended as it drastically changes the texture. If you must freeze them, store them in an airtight container and freeze for up to 1 month. Thaw slowly in the refrigerator and reheat gently.
Nutrition Information:
I’m not saying I’m obsessed with these pan seared scallops, but… okay, yeah, I’m absolutely obsessed. They’re golden and buttery with that perfect crispy sear, and the brown butter sauce? Don’t even get me started. It’s rich, nutty, garlicky, and just the right amount of lemony.
Listen, I know searing scallops can feel intimidating. One minute too long and they’re overcooked. One minute too short and they’re pale and sad. But I promise—it’s actually pretty simple if you follow a few basic rules. Dry scallops. Hot pan. Don’t touch them. That’s it. You’re going to absolutely crush this.
Let’s do it! 🍽️
Step By Step Instructions
First things first—grab one and a half pounds of dry sea scallops. That’s about 10 to 20 per pound, depending on size. Check for that little side muscle—it’s tough and chewy, so just pinch and pull it off.
Pat the scallops super dry—like, really dry. Use paper towels and give them a good press to get rid of any moisture. This is how you get that crispy golden sear. Set them aside on a plate lined with a clean dish towel and cover with another towel. Let them chill for about 10 minutes while we get that sauce ready.
Now, for the star of the show—the brown butter sauce. Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. As it melts, it’ll get all foamy and smell kind of nutty—this takes about 3 to 4 minutes. Keep swirling the pan so it browns evenly.
Once it’s that gorgeous deep golden color, take it off the heat and stir in 6 cloves of minced garlic, 2 tablespoons of fresh parsley, 1 tablespoon of lemon zest, and 2 teaspoons of lemon juice. It’s going to sizzle like crazy, and that’s how you know it’s doing its thing. Season with a pinch of salt and a few cracks of pepper. Cover it up and set it aside.
Alright, scallop time! Season both sides of the scallops with half a teaspoon each of salt and black pepper. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat until it’s just smoking—this means it’s hot enough for that perfect sear.
Carefully add half of the scallops in a single layer, flat side down. Don’t move them! Let them cook undisturbed for a minute and a half, and you’ll get that golden crust. Flip, give them another minute and a half on the other side, and then transfer to a plate. Tent with foil to keep them warm. Repeat with the remaining scallops and oil.
Now, reduce the heat to low, pour that amazing brown butter sauce into the skillet, and give it a quick stir, scraping up all those browned bits. Let it warm for just 30 seconds, then slide the scallops back into the pan. Spoon that liquid gold over them so they’re totally coated.
Plate your scallops, drizzle with a little extra sauce, and garnish with lemon wedges.
Boom! Fancy restaurant vibes from your own kitchen. Serve immediately and get ready to impress everyone at the table
FAQs
This usually happens if the scallops are too wet or the pan isn’t hot enough. Make sure your scallops are super dry, and use high heat with a little oil for the best sear.
Yes, but make sure they’re thoroughly thawed and patted completely dry before cooking. Frozen scallops tend to hold extra moisture, which can make them steam instead of sear.
Absolutely! Ghee has a higher smoke point and still gives a lovely, nutty flavor. It’s a great alternative if you’re worried about burning the butter.
Yes! White wine or a splash of vinegar works well. The acidity balances the richness of the brown butter.
Scallops are done when they turn opaque and feel slightly firm to the touch. The internal temperature should reach 125°F to 130°F (51°C to 54°C).
Yes! You can make the brown butter sauce a day ahead and refrigerate it. Just warm it gently before serving.
Creamy mashed potatoes, risotto, roasted vegetables, or a fresh green salad are all great options!
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