If you’re craving a dish that feels downright luxurious but comes together with surprising ease, the Brown Butter Scallops Recipe should quickly become your go-to. Tender, juicy scallops get a golden sear and then bathe in nutty, aromatic brown butter infused with garlic and fresh thyme. Each bite delivers a perfect harmony of sweet seafood and rich, buttery depth that’s elevated by bright lemon wedges. Whether you’re cooking for a special occasion or simply want to treat yourself, this recipe brings restaurant-quality flavor right to your kitchen in just 30 minutes.
Ingredients You’ll Need
The beauty of this Brown Butter Scallops Recipe lies in its simplicity. Each ingredient plays an essential role in building layers of flavor, texture, and color without overwhelming the natural sweetness of the scallops.
- Scallops (about 24, 1 ¼ pounds): Fresh, dry-packed scallops are key for that perfect sear and tender bite.
- Kosher salt and freshly ground black pepper: Simple seasonings that enhance and balance the delicate seafood flavor.
- Unsalted butter: Melts into a fragrant brown butter, enriching the dish with a nutty, caramelized note.
- Garlic, minced: Adds a punch of aromatic warmth to complement the brown butter.
- Fresh thyme: Offers subtle herbal freshness that keeps the richness from becoming too heavy.
- Lemon, cut into wedges: Provides a zesty brightness that cuts through the buttery sauce perfectly.
How to Make Brown Butter Scallops Recipe
Step 1: Prepare and Season the Scallops
Start by removing the small side muscle from each scallop; this ensures tenderness and a smooth texture. Give them a quick rinse under cold water and pat them completely dry with paper towels—this step is crucial for getting that coveted golden crust. Then, season your scallops evenly with ¾ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper to bring out their natural sweetness.
Step 2: Sear the Scallops
Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. Once melted and sizzling, carefully add the scallops in a single layer, making sure they don’t crowd the pan. Let them cook undisturbed for 1-2 minutes on each side until they achieve a beautiful golden crust and remain translucent inside. Transfer them to a plate and keep warm—don’t worry, the magic isn’t over yet!
Step 3: Create the Brown Butter Sauce
Lower the heat to medium-low, then add the remaining 5 tablespoons of butter to the same skillet, melting it slowly in batches. Watch as the butter foams and begins to turn a rich amber color—that’s your brown butter. Stir in the minced garlic and fresh thyme, letting them cook gently for about a minute until fragrant and inviting. The kitchen will smell divine!
Step 4: Finish Cooking the Scallops in Brown Butter
Return the scallops to the skillet and spoon the luscious brown butter sauce over them. Let the scallops soak up these deep flavors for another minute, being careful not to overcook. This final touch seals in the buttery, garlicky, thyme-infused goodness, taking the dish to the next level.
Step 5: Serve with Fresh Lemon Wedges
Remove from heat immediately and plate your scallops. Offer lemon wedges on the side to squeeze over just before eating—this burst of citrus adds an irresistible contrast to the rich brown butter and brings everything together beautifully.
How to Serve Brown Butter Scallops Recipe
Garnishes
To elevate your presentation and flavor, consider garnishing with a sprinkle of fresh chopped parsley or a few microgreens. The green adds freshness and a lovely pop of color that makes your Brown Butter Scallops Recipe look as good as they taste.
Side Dishes
Pairing your scallops with a creamy risotto, garlic mashed potatoes, or a simple herb-infused quinoa is a perfect way to balance the richness. Lightly sautéed green beans or a crisp arugula salad with a lemon vinaigrette provide refreshing, textural contrast that complements the buttery scallops.
Creative Ways to Present
For an impressive twist, serve the scallops atop a bed of cauliflower purée or nestled next to roasted asparagus spears. If you want finger-food flair, try skewering the scallops after searing, then drizzle warm brown butter sauce over the top tableside for an interactive touch that delights guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scallops in an airtight container in the refrigerator for up to two days. Since scallops are delicate, it’s best to enjoy them fresh, but properly stored leftovers can still shine with a quick reheating.
Freezing
Scallops are best enjoyed fresh, but you can freeze cooked brown butter scallops by placing them in a freezer-safe container, separated by parchment paper to prevent sticking. Use within one month for best quality, though the texture might be slightly different after thawing.
Reheating
To reheat, gently warm the scallops in a skillet over low heat, spooning reserved brown butter sauce over them to maintain moisture and flavor. Avoid microwaving, as it can make scallops rubbery and tough.
FAQs
Can I use frozen scallops for this Brown Butter Scallops Recipe?
Frozen scallops can be used if fresh aren’t available, but it’s important to thaw them completely and pat dry to achieve the best sear. Dry-packed scallops work best for this recipe to avoid excess moisture.
What type of butter is best for making brown butter?
Unsalted butter is the best choice because it allows you to control the salt level in your dish while producing that rich, nutty flavor characteristic of brown butter.
How do I know when the brown butter is ready?
Brown butter is ready when it foams and the milk solids turn golden brown with a nutty aroma. Be careful not to let it burn—once it reaches a deep amber color, remove it from heat immediately.
Can I prepare the brown butter sauce ahead of time?
While you can make brown butter sauce in advance and refrigerate it, it’s best to reheat gently before adding scallops. For the very best flavor and texture, making the sauce fresh when cooking the scallops is ideal.
Are there any good substitutes for fresh thyme in this recipe?
If you don’t have fresh thyme, dried thyme can be used, but reduce the quantity because dried herbs are more concentrated. Alternatively, fresh rosemary or tarragon provide interesting herbal notes that complement the brown butter well.
Final Thoughts
If you’re looking to wow your taste buds with minimal fuss, this Brown Butter Scallops Recipe is a must-try. The combination of perfectly seared, tender scallops with that luscious brown butter garlic sauce is a celebration of simple ingredients done right. Trust me, once you make these, they’re going to be a regular favorite in your rotation. So grab those scallops, get cooking, and enjoy every buttery, golden bite with a big smile!
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Brown Butter Scallops Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Brown Butter Scallops recipe features succulent scallops seared to golden perfection and bathed in a rich, fragrant brown butter sauce infused with garlic and fresh thyme. Ready in just 30 minutes, this elegant and simple dish is perfect for a quick dinner or special occasion, delivering a burst of luxurious flavors with every bite.
Ingredients
Scallops
- 24 scallops (about 1 ¼ pounds), small side muscle removed
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Brown Butter Sauce
- 6 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme leaves
- Lemon wedges, for serving
Instructions
- Prepare Scallops: Remove the small side muscle from the scallops and rinse them under cold water. Pat them dry thoroughly with paper towels to ensure a good sear.
- Season: Evenly season the scallops with ¾ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Sear Scallops: Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. Add scallops in a single layer, cook for 1-2 minutes on each side until they develop a golden brown crust and are translucent in the center. Remove and set aside to keep warm.
- Make Brown Butter: Reduce the heat to medium-low. Add the remaining 5 tablespoons of butter gradually, allowing it to melt and foam until it turns golden brown and fragrant, being careful not to burn it.
- Add Aromatics: Stir in the minced garlic and fresh thyme into the browned butter. Cook for about 1 minute, stirring frequently until the garlic is fragrant and softened.
- Combine and Finish: Return the scallops to the skillet and spoon the brown butter sauce over them. Let them cook together for an additional 1 minute to soak up the flavors.
- Serve: Plate the scallops immediately, garnished with fresh lemon wedges to enhance the richness of the brown butter.
Notes
- Patting scallops dry is crucial for achieving a perfect sear.
- Use a cast iron skillet or heavy-bottomed pan for even heat distribution.
- Be careful not to overcook scallops; they should be translucent in the center.
- Brown butter can burn quickly; watch closely and remove from heat when it turns golden brown and aromatic.
- Fresh thyme can be substituted with other fresh herbs like parsley or tarragon if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
