Pan Seared Sea Scallops with Brown Butter

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  • Eight Jumbo Sized Sea Scallops U/10 or bigger
  • Kosher Salt to taste
  • 1 tbsp of Olive Oil
  • 4 tbsp of clarified butter or unsalted butter (reserve 3 tbsp for making the brown
  • butter sauce)
  • 1 large lemon juiced


  • Pat the scallops with a paper towel until nice and dry. Season generously with
  • Kosher salt. (Make sure scallops are pretty dry. Helps form that golden crust.)
  • Place a non-stick pan on high heat and add olive oil and 1 tbsp of butter. Let it
  • heat up to just before it smokes. Shouldn’t take too long.
  • Place scallops in pan standing on their flat surfaces. (IMPORTANT: Resist the
  • temptation to move them. Don’t shake the pan or adjust the scallops. Leaving
  • them alone helps created that desired crust.) Cook for about two minutes or until
  • you can peek under and see a brown crust. Carefully flip each scallop to the
  • opposite side and cook for about a minute. Don’t overcook them or they will get
  • rubbery. Only a minute is needed on the second side and only three minutes or less
  • total. Remove scallops from pan.
  • Add reserved butter to pan and heat over low heat until it begins to turn a
  • caramel color. (This is called browning you butter which brings out a nutty flavor.)
  • When that color is achieved remove from heat and add lemon juice. Spoon over hot
  • pan seared scallops for a great butter sauce.
  • Enjoy!!