Brown Butter Scallops
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1 ¼ 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
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Preparation
Step 1
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Step 2
Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Step 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.
Step 4
Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam.
Step 5
Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Step 6
Return scallops to the skillet; spoon butter over scallops for 1 minute.
Step 7
Serve immediately with lemon wedges.
Step 8
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Chef's notes
Serve with IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.
