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Brown Butter Scallops
5 from 39 votes

Brown Butter Scallops

Brown Butter Scallops are seared scallops cooked to a golden crust in butter, then finished in a browned butter sauce infused with garlic and fresh thyme. The scallops remain tender inside with a nutty, rich butter flavor enhanced by aromatic herbs. Lemon wedges served alongside add a bright contrast to the buttery richness.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course, Appetizer

Ingredients

  • 1 ¼ pounds scallops about 24
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 tablespoons butter divided, unsalted
  • 1 clove garlic minced
  • 4 thyme sprigs, fresh
  • 1 lemon cut into wedges

Instructions

    Cup of Yum
  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 cast iron 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.
  5. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  6. Return scallops to the skillet; spoon butter over scallops for 1 minute.
  7. Serve immediately with lemon wedges.