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Seared Scallops with Brown Butter and Lemon

Ingredients · Serves 2 · Prep 15 min · Total 21 min

  • 12 oz sea scallops, large, dry-packed (about 8 to 10)
  • ½ tsp kosher salt
  • ⅛ tsp black pepper
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 1 clove garlic, smashed
  • 2 sprigs fresh thyme (optional)
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
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Seared Scallops with Brown Butter and Lemon

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.
  3. Season 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.
  5. Place the scallops flat side down, spaced apart. Don't move them until a deep golden crust forms.
  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).
  8. Move the scallops to plates.
  9. Let the butter keep cooking until it smells nutty and turns golden brown.
  10. Turn off the heat and add the lemon juice. It will sputter.
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Seared Scallops with Brown Butter and Lemon

Steps, continued

  1. Spoon the brown butter over the scallops and sprinkle with parsley.
  2. Cook to 145°F inside (check with a thermometer).