Scallops with brown butter sauce

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Scallops with brown butter sauce


Serves four

For brown butter sauce

  • 4 tablespoons unsalted butter

  • 1 Shallot, finely diced

  • 1 tablespoon Parsley, chopped

  • 1/2 teaspoon fresh thyme, finely chopped or 1/4 teaspoon dried

  • Juice of half a lemon

  • Salt and pepper

For scallops

  • 12 large fresh dry (preservative-free) sea scallops (if using frozen, thaw in fridge)

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • Salt

  • Freshly ground black pepper


To make sauce:

  1. Heat a small pan over medium low heat.

  2. Melt butter and cook, stirring or swirling the pan frequently to prevent the butter from burning, until it just starting to turn golden brown (4-5 minutes).

  3. Add the  shallot. Cook about 30 seconds,add parsley, thyme  and lemon juice. Stir and set aside.

To make scallops:

  1. Place scallops on paper towel for a few minutes to dry, turning occasionally. Season scallops with salt and pepper on both sides.

  2. Heat a large non-stick sauté pan to medium and add oil.

  3. Add scallops, being careful not to crowd. Sauté for 90 seconds on the first side.

  4. Using tongs1 turn scallops quickly. Add butter. Tilt pan slightly and using a tablespoon, baste the tops of the scallops with butter baste. Sauté on second side for 30 t0 60 seconds.

  5. Scallops should be browned on top and bottom.

  6. Serve drizzled with sauce. Enjoy.