Just reading the title, Brown Butter Scallops, gets our mouths watering and has us craving a day by the shore! We probably won’t make it to the beach anytime soon, but that won’t stop us from cooking up these plump and tender seafood delights soaked in a garlicky butter sauce. They’re so easy to make and they bring you the taste of the sea you’ve been longing for. So put away your sunscreen and take a bite of Brown Butter Scallops instead! You’ll magically be able to feel the sunshine on your face (without the fear of getting a sunburn)!
Ingredients
- 1 1/4 pounds scallops, small side muscles removed, rinsed in cold water, and thoroughly dried
- kosher salt, to taste
- ground black pepper, to taste
- 6 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 4 sprigs fresh thyme
- 1 lemon, cut into wedges
Directions
Step 1 –Season the scallops with the salt and the pepper.
Step 2 –In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
Step 3 –Add the scallops in a single layer to the butter, in batches, and cook, flipping once, until they are golden-brown and translucent in the center, about 1-2 minutes per side.
Step 4 –Set the cooked scallops aside and keep them warm.
Step 5 –Reduce the heat to medium-low and melt the remaining butter, 1 tablespoon at a time, until it starts to foam.
Step 6 –Add the garlic and the thyme to the skillet and cook, stirring frequently, until the spices are fragrant, about 1 minute.
Step 7 –Add the scallops to the butter mixture and spoon the sauce over them for 1 minute.
Step 8 –Serve the scallops immediately with the lemon wedges.
