Description
Restaurant-quality seared scallops with a nutty brown butter sauce, ready in just 15 minutes. This easy weeknight dinner requires minimal cleanup and delivers impressive flavor.
Ingredients
Scale
- 1.5 pounds sea scallops (dry, large)
- 2 tablespoons neutral oil (avocado, grapeseed, or canola)
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, chopped
- A pinch of cayenne pepper (optional)
Instructions
- Remove the side muscle from the scallops if present.
- Pat scallops completely dry with paper towels until they feel sandpaper-dry.
- Season both sides generously with kosher salt and black pepper.
- Heat a cast iron skillet over medium-high heat for 2-3 minutes until very hot.
- Add neutral oil and swirl to coat; oil should shimmer but not smoke.
- Place scallops in the pan without crowding. Do not touch for 2 minutes to form a crust.
- Check for golden brown color, then flip and cook for 1.5-2 minutes until opaque but soft in the center.
- Remove scallops to a plate and cover loosely with foil.
- Reduce heat to medium-low. Pour off excess oil, leaving about a teaspoon.
- Add butter to the pan and swirl until it melts, foams, and turns amber with brown specks (nutty aroma).
- Add minced garlic and cayenne; stir for 30 seconds until fragrant but not brown.
- Remove pan from heat immediately. Add white wine and lemon juice, whisking to combine.
- Return scallops to the pan, spooning sauce over them.
- Sprinkle with fresh parsley and serve immediately.
Notes
Ensure scallops are bone dry to prevent steaming. Do not crowd the pan. Brown butter burns quickly, so watch it closely. Scallops are best served immediately and do not store well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 6-8 sc
- Calories: 320
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 24
Keywords: seared scallops, brown butter sauce, cast iron recipe, quick dinner, seafood, weeknight meal, gluten-free, keto-friendly