Seared Scallops with Lemon Brown Butter Sauce are a decadent and flavorful dish that is sure to impress even the most discerning of seafood lovers. The rich nuttiness of browned butter pairs perfectly with the delicate sweetness of scallops, creating a harmonious balance of flavors. I have to confess this has been one of the first recipe I started making for entertaining guests and every time it has been a hit. This recipe is simple and with a few quick steps, you will be able to master it to perfection.
Why you will love this recipe
– Whether you’re looking for a show-stopping appetizer or an elegant main course, these brown butter seared scallops are guaranteed to be a hit at your next dinner party.
– It is quick, easy and you will need only 7 ingredients – including salt and pepper.
– It is perfect for the holiday season: scallops are in season from fall through the winter.
Which Ingredients you will need to make Seared Scallops with Lemon Brown Butter Sauce
Dry sea scallops: Dry sea scallops are natural scallops that are shucked and frozen without any added water or chemicals. They are preferred to bay scallops for their flavor, quality, and ease of cooking.To buy the best quality of fresh dry sea scallops look for those with a vanilla color.
They have a sweet and natural taste, and a silky texture. Scallops are also nutritiously balanced with a high content of proteins and low in fat, making an ideal food to serve during the holiday!
Butter: use good quality unsalted butter. Using unsalted butter is key as it will give you more control on adding the salt to the dish, providing a greater final results.
Parsley: a sprig of this herv will add a nice color to the plate.
Capers: they will add a bit of umami taste and preferably use salted one. Rinse them under running water to remove excell salt.
Lemon: lemon adds acidity and it is essential to balance the richness of the butter sauce.
Salt and Pepper: use coarse salt with a grinder, for pepper I will usee freshly cracked blakc pepper.
How to make Seared Scallops with Lemon Brown Butter Sauce
To make brown butter seared scallops, start by patting your scallops dry with paper towels to ensure they cook evenly and develop a nice caramelized crust. Season the scallops with salt and pepper on both sides. In a large skillet, melt some unsalted butter over medium heat. Once the butter has melted, continue to cook it until it turns a deep golden brown color and develops a nutty aroma. Be careful not to burn the butter as it can happen quickly. Once the butter is browned, carefully add the seasoned scallops to the skillet in a single layer, making sure not to overcrowd them.
Cook the scallops for 2-3 minutes per side or until they are golden brown and cooked through. Add the capers and lemon and let the sauce reduce, scraping all the bits. Make sure to not overcook them otherwise they will become rubbery.
You will know they are ready when both sides of the scallops will be seared to a perfect golden-brown ‘crust’ with the sides opaque all the way through. Serve the brown butter seared scallops immediately with a drizzle of additional browned butter on top for extra flavor. Guarnish them with fresh parsley and serve them!
More Delicious Recipes for you
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Shrimp Scampi Pasta (Italian-Style)
Easy Smoked Salmon Mascarpone Linguine
What to serve with Seared Scallops with Lemon Brown Butter Sauce
Serve them some fresh baguette or ciabatta as appetizer. Double the portion to eat them as a main accompanied by some sauteed spinach or mushrooms.
These scallops are also great as appetizer, followed by a Saffron Shrimp Risotto or Baked Sea Bream.
What to drink with Seared Scallops with Lemon Brown Butter Sauce?
Pair them with a crisp white wine that will balance the buttery sauce. A great choice would be Ribolla, an Italian variety of white wine that is produced in Friuli. Its citrus notes and its medium acidity will pair well with the buttery tangy sauce of this dish.
A more common choice would be a Pinot Grigio, from Friuli. The low acidity pairs well with the overall freshness of the dish, while still contrasts the velvet sauce.
Ingredients
- ¾ pound dry scallops
- 4 tbsp butter unsalted
- 1 tbsp olive oil extra virgin
- 3 tbsp lemon juice
- 2 tbsp parsley finely chopped
- 1 tsp salt
Instructions
- Start by patting your scallops dry with paper towels to ensure they cook evenly and develop a nice caramelized crust. Season the scallops with salt and pepper on both sides.
- In a large skillet, melt some unsalted butter over medium heat. Once the butter has melted, continue to cook it until it turns a deep golden brown color and develops a nutty aroma.
- Be careful not to burn the butter as it can happen quickly. Once the butter is browned, carefully add the seasoned scallops to the skillet in a single layer, making sure not to overcrowd them.
- Cook the scallops for 2-3 minutes per side or until they are golden brown and cooked through.
- Add the capers and lemon and let the sauce reduce, scraping all the bits. Make sure to not overcook them otherwise they will become rubbery.
- You will know they are ready when both sides of the scallops will be seared to a perfect golden-brown ‘crust’ with the sides opaque all the way through.
- Serve the brown butter seared scallops immediately with a drizzle of additional browned butter on top for extra flavor. Guarnish them with fresh parsley and serve them!
Nutrition
