Brown Butter Seared Scallops

Brown Butter Seared Scallops

0 Reviews
From:, October 2018

Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons unsalted butter, divided
  • 16 sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note)
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon chopped fresh herbs, such as tarragon, sage or parsley
  • 1 tablespoon lemon juice


  • Prep

  • Ready In

  1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.
  • Note: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition information

  • Serving size: 4 scallops
  • Per serving: 157 calories; 9 g fat(6 g sat); 0 g fiber; 4 g carbohydrates; 14 g protein; 19 mcg folate; 50 mg cholesterol; 0 g sugars; 0 g added sugars; 280 IU vitamin A; 2 mg vitamin C; 13 mg calcium; 0 mg iron; 591 mg sodium; 248 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein, 1½ fat

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