Easy Brown Butter Scallops

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  • 1/2 lb Dry Sea Scallops (about 12 large sized)
  • Pinch of Sea Salt
  • Pinch of Pepper
  • 23 Tbs EVOO (extra virgin olive oil)
  • 2 Tbs softened grass fed salted Butter (I prefer Kerrygold brand)
  • Fresh Chopped Parsley for garnish if desired


  1. 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)
  2. Sprinkle Salt and Pepper over both sides of Scallops
  3. Add EVOO to a Cast Iron Skillet to lightly coat the bottom (I prefer cast iron because the heat distributes evenly)
  4. Heat over med-high heat until oil shimmers
  5. Place Scallops in skillet and cook 3-4 minutes until golden brown (don’t move them or fuss with them until ready to flip)
  6. Using a thin spatula or tongs gently turn the Scallops over
  7. Add Butter to skillet, when it starts to melt spoon the butter over the Scallops cooking them approximately 3-4 minutes until golden brown
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