Damn Delicious

Brown Butter Scallops

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

A fancy night in. NYE. Monday night. Thursday lunch. COVID-date-night…

Yes, THIS is exactly what you need. Perfectly seared scallops with all the foamy butter, garlic and fresh thyme.

It is divine. It is quick. And it is easy. It takes 5 ingredients and just 30 minutes of your time from start to finish.

Serve with this IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Brown Butter Scallops

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

15 minutes15 minutes

Ingredients:

  • 1 1/4 pounds scallops, about 24
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • 4 sprigs fresh thyme
  • 1 lemon, cut into wedges

Directions:

  1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  2. Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  5. Return scallops to the skillet; spoon butter over scallops for 1 minute.
  6. Serve immediately with lemon wedges.

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9 comments

  1. Looks very good! How do we find out the nutritional information for these recipes?

    • Hi Cheryl! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!

  2. Rated 5 out of 5

    They looks so good! Your photos are amazing!

  3. OMG!!!! So good!! I couldn’t stop eating! Shared these with the hubby , but he almost didn’t get any they were so good! Cannot wait to make them again.

  4. Rated 5 out of 5

    Super delicious! Very rich, but the lemon juice provides a tangy counterpoint. A keeper. Thank you.
    For the person who was looking for a side dish ideas, I recommend soup and a nice bread because the scallops are so rich I made a wild rice mushroom soup.

  5. Rated 5 out of 5

    Loved, loved, loved the scallops.
    Do you have any ideas for a side dish to make with these? That’s sometimes the hardest part for me when I cook…..what to make with the main course. I received your cookbook for my birthday in November. I have been making your recipes for years and it is great having them at my fingertips.

  6. Rated 5 out of 5

    Excellent

  7. Rated 5 out of 5

    OMG!!!! So good!! I couldn’t stop eating! Shared these with the hubby , but he almost didn’t get any they were so good! Cannot wait to make them again.

  8. Rated 5 out of 5

    My husband loved these and he’s hard to please! Thanks for sharing!