These seared scallops are quick to cook and so tasty! They get a beautiful golden crust on the outside while staying tender and juicy inside. Perfect for impressing guests!
Whenever I make these, I feel like a chef! Just a little butter, some seasoning, and you’re all set. Serve them over pasta or rice for a delightful meal. Yum!
Key Ingredients & Substitutions
Sea Scallops: Fresh large sea scallops are the star of this dish. If you can’t find them, you could use smaller bay scallops, but cooking times will need to be adjusted.
Olive Oil: A light oil helps to sear the scallops beautifully. You can replace it with grapeseed oil or avocado oil, both with high smoke points and great for frying.
Unsalted Butter: This gives the sauce a rich flavor without added salt. If needed, ghee can be used as a good dairy-free alternative.
Fresh Lemon Juice: Fresh juice brightens the dish. In a pinch, bottled lemon juice works, but fresh offers a better flavor.
Chives: Fresh chives add a mild onion flavor. If you don’t have them, parsley works well as a substitute.
How Do I Get a Perfect Sear on Scallops?
Getting that perfect sear on scallops is all about preparation and timing. Here’s how:
- Make sure the scallops are completely dry before seasoning. This helps them form a nice crust.
- Use a hot skillet with enough oil—this avoids sticking. Test the oil by flicking a bit of water in; if it sizzles, you’re ready.
- Don’t overcrowd the pan. Scallops need space to cook evenly. Cook in batches if needed.
- Let them cook without moving for the first 2-3 minutes until a golden crust forms, then flip gently.
This will ensure your scallops come out beautifully golden and succulent. Enjoy your cooking!
How to Make Seared Scallops with Brown Butter Sauce
Ingredients You’ll Need:
- 12 large sea scallops, cleaned and patted dry
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh chives (plus extra for garnish)
- 1 teaspoon red pepper flakes (optional for heat)
- Microgreens or fresh herbs for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and cook. It’s quick and perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This is important for achieving that lovely sear! Once they’re dry, season both sides generously with salt and pepper.
2. Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat. You want it to be hot and shimmering—this is key to getting that perfect crust on your scallops.
3. Sear the Scallops:
Carefully place the scallops into the skillet, making sure they are in a single layer and not touching each other. Let them cook undisturbed for about 2-3 minutes. You’ll know they’re ready to flip when they have a deep golden crust.
4. Flip and Finish Cooking:
Using tongs, gently flip the scallops over and cook for another 1-2 minutes, until the other side is also golden and they are just cooked through. Once done, transfer them to a warm plate.
5. Make the Brown Butter Sauce:
Lower the heat to medium and add the butter to the skillet. Keep stirring as it melts and starts to brown, about 2 minutes. Be careful to avoid burning it!
6. Add Garlic and Seasoning:
Once the butter is browned and fragrant, add the minced garlic and red pepper flakes (if using). Stir for about 30 seconds until you can smell the garlic.
7. Stir in Lemon and Chives:
Remove the skillet from heat and stir in the fresh lemon juice and chopped chives. This adds a fresh punch to your sauce.
8. Combine Scallops and Sauce:
Spoon the brown butter sauce over the seared scallops on your warm plate. Be generous with that sauce—it’s delicious!
9. Serve and Enjoy:
Garnish with extra chives and microgreens. Serve immediately and perhaps over a bed of lightly cooked grains or creamy risotto to soak up that fantastic sauce!
Enjoy your beautifully seared scallops with rich, tangy, and slightly spicy brown butter sauce!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just be sure to thaw them completely in the refrigerator overnight or run under cold water until thawed. Pat them dry thoroughly before seasoning and cooking to ensure a good sear.
What Can I Use Instead of Olive Oil?
If you don’t have olive oil on hand, you can use grapeseed oil or avocado oil. Both are great options with high smoke points, perfect for searing scallops without burning.
How to Store Leftover Scallops?
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat to avoid overcooking.
Can I Prepare the Sauce Ahead of Time?
Absolutely! You can make the brown butter sauce ahead of time and store it in the fridge. Just reheat gently over low heat before serving over the freshly cooked scallops for the best flavor.
