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Scallops with Herbed Brown Butter

Ask for "dry" scallops at your fish market; they are free for preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1 lb. sea scallops, side muscle removed
    •    Kosher salt and freshly ground black pepper
    •    2 tbsps (1/4 stick) unsalted butter, cut into small pieces
    •    4 sprigs herbs (such as tarragon, lemon thyme, or sage)
    •    2 tsps fresh lemon juice
    •    1 tbsp olive oil

Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

This great family recipe is thanks to Yummly Recipes at


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