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Seared Scallops · Brown Butter Lemon

Seared Scallops with Brown Butter and Lemon

Very dry scallops, a very hot pan and a few minutes of patience give you a deep golden crust. Brown butter and lemon make a two-ingredient sauce.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
15 min
Cook
6 min
Total
21 min
Serves
2
Level
Medium
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Ingredients

  • 12 oz sea scallops, large, dry-packed (about 8 to 10)
  • ½ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • ⅛ tsp black pepper
  • 1 tbsp vegetable oil
    Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • 3 tbsp unsalted butter
    Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • 1 clove garlic, smashed
    Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • 2 sprigs fresh thyme (optional)
    Swaps for fresh thyme

    Instead of thyme

    • Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
    • Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
    • Fresh rosemary: Half as much. Piney and stronger.

    More for thyme

  • 1 tbsp lemon juice
    Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • 1 tbsp fresh parsley, chopped
    Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 145°F inside (check with a thermometer).

Steps

  1. Pull off the small, tough side muscle from each scallop if it's still attached.
  2. Lay the scallops on paper towels and pat the tops very dry. Let them sit to dry further while the pan heats.
    ⏱ Dry: 10 min
  3. Season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
    the scallops with salt and pepper on both flat sides right before cooking.
  4. Heat the oil in a 12-inch skillet over medium-high heat until it just begins to smoke.
    ⏱ Heat pan: 2 min
  5. Place the scallops flat side down, spaced apart. Don't move them until a deep golden crust forms.
    ⏱ Sear: 2 min
  6. Flip each scallop with tongs. Add the butter, garlic and thyme.
  7. Tilt the pan and spoon the foaming butter over the scallops until the sides are opaque and the scallops feel firm, 145°F (63°C).
    145°F⏱ Baste: 1 min 30 sec
  8. Move the scallops to plates.
  9. Let the butter keep cooking until it smells nutty and turns golden brown.
    ⏱ Brown butter: 30 sec
  10. Turn off the heat and add the lemon juice. It will sputter.
  11. Spoon the
    brown butter (how to brown butter) Brown butter Cook butter past melting until the milk solids toast and it smells nutty. 1. Cut the butter into pieces and melt it in a light-colored pan, so you can see the color, over medium heat.2. Swirl the pan as it foams and crackles.3. Watch the bottom: tiny brown flecks appear and it smells like toasted nuts.4. Pour it into a heatproof bowl right away, scraping in the brown bits. Done when: The butter is amber, the flecks are brown (not black) and it smells nutty, after 5 to 8 minutes. Safety: Browned butter is far hotter than boiling water; let it cool before you mix it with eggs or taste it.How to brown butter: mistakes to avoid
    over the scallops and sprinkle with parsley.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Buy "dry" scallops, not "wet" ones treated with a solution. Wet scallops weep water and won't brown.
  • Place them in the pan clockwise, starting at 12 o'clock, so you know which to flip first.
  • Don't crowd the pan. For more than 12 oz, sear in two batches.

Storage

Best eaten right away.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: lemons (December to April).

Quick answers

What can I swap?
  • Instead of vegetable oil: Another neutral oil, the same amount.
  • Instead of butter: Salted butter.
Can I double it?

For more than 12 oz, sear in two batches. The servings buttons on the ingredient list do the math.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
340
Protein
21 g
Carbohydrates
7 g
Fiber
0 g
Sugars
0 g
Fat
25 g
Saturated fat
12 g
Sodium
1,110 mg

Whole recipe, 2 servings: about 670 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 2 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: fresh thyme (optional).

Goes well with

Picked by our pairing rules: the same kind of kitchen, room in the oven and on the stove, ready in time, and a balance of starch, vegetables and richness.

  • Side Cheesy Garlic Bread 30 min Uses the oven while the seared scallops are on the stove. Ready in 30 min, inside the main's 21 min. Brings the starch the seared scallops don't have.
  • Side Crispy Parmesan Lemon Roasted Broccoli 30 min Uses the oven while the seared scallops are on the stove. Ready in 30 min, inside the main's 21 min. Brings the vegetables the seared scallops don't have.
  • Dessert Coconut Rice Pudding with Toasted Coconut 1 hr Something plain and light after a rich main. Make it ahead, so it's ready when dinner is.

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Cleanup score 5/5 (very easy cleanup): 1 thing to wash, stainless skillet. More skillet recipes.

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