Recipe Background
Just reading the title, Brown Butter Scallops, gets our mouths watering and has us craving a day by the shore! We probably won't make it to the beach anytime soon, but that won't stop us from cooking up these plump and tender seafood delights soaked in a garlicky butter sauce. They're so easy to make and they bring you the taste of the sea you've been longing for. So put away your sunscreen and take a bite of Brown Butter Scallops instead! You'll magically be able to feel the sunshine on your face (without the fear of getting a sunburn)!
Just reading the title, Brown Butter Scallops, gets our mouths watering and has us craving a day by the shore! We probably won't make it to the beach anytime soon, but that won't stop us from cooking up these plump and tender seafood delights soaked in a garlicky butter sauce. They're so easy to make and they bring you the taste of the sea you've been longing for. So put away your sunscreen and take a bite of Brown Butter Scallops instead! You'll magically be able to feel the sunshine on your face (without the fear of getting a sunburn)!
Ingredients
- 1 1/4 pounds scallops small side muscles removed, rinsed in cold water, and thoroughly dried
- kosher salt to taste
- ground black pepper to taste
- 6 tablespoons unsalted butter divided
- 1 clove garlic minced
- 4 sprigs fresh thyme
- 1 lemon cut into wedges
Directions
- Season the scallops with the salt and the pepper.
- In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
- Add the scallops in a single layer to the butter, in batches, and cook, flipping once, until they are golden-brown and translucent in the center, about 1-2 minutes per side.
- Set the cooked scallops aside and keep them warm.
- Reduce the heat to medium-low and melt the remaining butter, 1 tablespoon at a time, until it starts to foam.
- Add the garlic and the thyme to the skillet and cook, stirring frequently, until the spices are fragrant, about 1 minute.
- Add the scallops to the butter mixture and spoon the sauce over them for 1 minute.
- Serve the scallops immediately with the lemon wedges.
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