Succulent Pan-Seared Scallops with Brown Butter and Herbs

Golden-brown pan-seared scallops plated with aromatic brown butter and fresh herbs.

Succulent Pan-Seared Scallops with Brown Butter and Herbs

In need of a special dinner recipe that won't take the whole day to make? These succulent pan-seared scallops with brown butter and herbs are the ones that will take that dinner with family from basic to fancy, and in a short while too.

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 245.4kcal

Ingredients

1 pound fresh scallops patted dry
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives finely chopped
Lemon wedges for serving
Parsley or fresh herbs for garnish optional

Instructions

Dry the scallops thoroughly with a kitchen towel and season them with salt and pepper on all sides.
Heat the oil on a large skillet over medium-high.
Carefully place the seasoned scallops in the hot pan, making sure they are not overcrowded. Allow them to sear undisturbed for about 2-3 minutes on each side or until a golden-brown crust forms.
While the scallops are searing, melt the unsalted butter in a separate saucepan over medium heat. Let the butter simmer gently, swirling the pan occasionally. As the butter continues to cook, it will gradually turn a rich golden-brown color and emit a nutty aroma. Once the butter is browned, remove it from the heat and set it aside.
Stir in the minced garlic, fresh thyme leaves, and chopped chives into the brown butter. Allow the herbs and garlic to infuse into the butter, creating a fragrant and flavorful sauce.
Once the scallops are perfectly seared on both sides, remove them from the pan and place them on serving plates.
Spoon the infused brown butter sauce over the pan-seared scallops, allowing the flavors to meld.

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