Perfect Seared Scallops with Brown Butter Sauce

Ingredients

• Large sea scallops12 ounces (about 10-12 scallops)
• Unsalted butter4 tablespoons
• High-smoke-point oil (like grapeseed or avocado oil)1 tablespoon
• Lemon1/2, for juice
• Fresh parsley or chives, chopped1 tablespoon (optional)
• Kosher saltpantryto taste
• Freshly ground black pepperpantryto taste

Method

1. 1

   Prepare the scallops: Pat the scallops very dry with paper towels. This is crucial for a good sear. Remove the small, tough side muscle if present. Season both sides generously with salt and pepper.

2. 2

   Sear the scallops: Heat the high-smoke-point oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering, almost smoking. Carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary.

3. 3

   Cook until golden brown: Sear the scallops for 2-3 minutes per side without moving them, until a deep golden-brown crust forms. The scallops should be opaque throughout but still tender. Transfer the seared scallops to a plate and set aside.

4. 4

   Make the brown butter sauce: Reduce the heat to medium. Add the butter to the same skillet. Cook, swirling occasionally, until the butter melts, foams, and then turns a nutty golden-brown color with fragrant browned bits at the bottom. Watch carefully to prevent burning.

5. 5

   Finish the sauce: Immediately remove the pan from the heat. Stir in the fresh lemon juice and the chopped parsley or chives, if using. The sauce will sizzle slightly. Taste and adjust seasoning if needed.

6. 6

   Serve: Drizzle the warm brown butter sauce over the seared scallops. Serve immediately with your favorite side dishes.