These Easy Brown Butter Scallops are so luscious, tender, and literally melt right in your mouth!
You guys! I have a new love… meet the Brown Butter Scallops!
Seriously.
I. Can’t. Even.
Honestly I don’t know why I’ve never attempted to make these before. I think it was because I was a bit intimidated by them. I was so scared of over or under cooking them. Now that I know how easy these are to make, you can be sure I’ll be making these at home more often!
Really the only Scallops I had prior to this were ones I ordered in a restaurant, and usually were the most expensive item on the menu, so I didn’t order them that often. We’re talking $25-$30 for a meal that probably only includes 4-5 Scallops. I just can’t justify that.
These are so much cheaper to make at home. I actually found these Wild Sea Scallops at my local grocery store on sale for $12.99 a pound. This was such an amazing deal! I only purchased 1/2 a pound since I’m only feeding me and Gavin. It was around 12 Scallops, so 6 for each of us which was perfect.
When you’re purchasing Scallops, make sure you buy the large Sea Scallops and not the little Bay Scallops.
Cooking these beauties takes less than 8 minutes on the stove top.
First, remove the side muscle if needed. This is the little tag of muscle tissue on the side of the scallop that secures it to the shell. It will feel a bit tough and its fibers run opposite the rest of the scallop. Just pinch it with your thumb and first finger and pull it away. If you miss one it’s not a big deal, it’s just a little tough to chew.
Rinse them off and pat dry with paper towels. It’s important to make sure these are very dry before cooking them so they don’t stick to the pan. Then just sprinkle a little Sea Salt and Pepper over both sides.
Heat your Olive Oil in a cast iron skillet affiliate (I prefer this type of skillet because the heat distributes evenly). Place the Scallops in the pan about an inch apart. The first Scallop should sizzle on contact, if it doesn’t remove it and wait for the oil to heat up more.
Cook the Scallops 3-4 minutes on one side without touching them or fussing with them, just let em sit! Using a thin spatula or tongs, carefully flip them over.
Add your Butter to the skillet (make sure it’s room temperature so it melts quick). Once the butter starts to melt, spoon melted butter over Scallops cooking for about 3-4 more minutes.
Garnish with Parsley and serve!
You can eat them as an appetizer, or add them to your favorite pasta, or risotto!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
More Seafood Recipes
- Instant Pot Shrimp Boil
- Creamy Tuscan Salmon
- Blackened Tuna Steaks
- Air Fryer Keto Crab Cakes
- Blackened Shrimp Cobb Salad
- Greek Sheet Pan Salmon Dinner
- Easy Shrimp Risotto
- Low Carb Tuna Cakes
- The Best Broiled Lobster Tail
Easy Brown Butter Scallops
Ingredients
- 1/2 lb Dry Sea Scallops about 12 large sized
- Pinch of Sea Salt
- Pinch of Pepper
- 2-3 Tbs EVOO extra virgin olive oil
- 2 Tbs softened grass fed salted Butter I prefer Kerrygold brand
- Fresh Chopped Parsley for garnish if desired
Instructions
- Pull side muscle off scallops if needed, rinse Scallops and pat dry (make sure they are dry before putting in the pan so they don’t stick)
- Sprinkle Salt and Pepper over both sides of Scallops
- Add EVOO to a Cast Iron Skillet to lightly coat the bottom (I prefer cast iron because the heat distributes evenly)
- Heat over med-high heat until oil shimmers
- Place Scallops in skillet and cook 3-4 minutes until golden brown (don’t move them or fuss with them until ready to flip)
- Using a thin spatula or tongs gently turn the Scallops over
- Add Butter to skillet, when it starts to melt spoon the butter over the Scallops cooking them approximately 3-4 minutes until golden brown
Nutrition
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