American
Brown Butter Seared Scallops
Dry-packed sea scallops develop a deep bronze crust in a hot skillet, then receive nutty brown butter, lemon, and parsley without losing their tender centers.
4 servings · 15 minutes prep · 8 minutes cook
Ingredients
Scallops
- 1 1/2 pounds large dry-packed sea scallops, side muscles removed, about 12
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons neutral oil
Brown Butter Finish
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped flat-leaf parsley
Directions
Dry and Sear
- Pat the scallops very dry, remove the tough side muscles, and season with salt and pepper. Heat the cast-iron skillet over medium-high until a drop of water evaporates immediately, then add the oil.
- Set the scallops in one uncrowded layer, broad side down. Sear without moving until a dark golden crust releases cleanly, 2 to 3 minutes. Turn and cook until the centers reach 145°F (63°C), 1 to 2 minutes longer; transfer promptly to a clean wire rack set over a sheet pan so the crust does not steam.
Brown the Butter
- Lower the heat to medium. Add the butter and swirl until its foam subsides and the milk solids turn hazelnut brown, 1 to 2 minutes; remove the skillet from the heat before they blacken.
- Stir in the lemon juice and parsley carefully. Plate the scallops immediately without returning them to the heat, then spoon the brown butter and toasted milk solids over the top.
Allergen and Product Check
- Allergen note: contains molluscan shellfish (scallops) and milk. The dairy-free variation removes milk only and remains unsuitable for shellfish allergy.
