Name: Brown Butter Seared Scallops with Lemon Basil Pan Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1-2 tablespoons olive oil; 1 pound sea scallops (dry packed); 4 tablespoons butter; Salt and black pepper, to taste; Juice of half lemon (plus wedges, for serving); 1 tablespoon fresh basil

Description

Golden-crusted seared scallops with a fast brown butter, lemon, and basil pan sauce. Perfect every time!

Ingredients

Scale

For Scallops:

1-2 tablespoons olive oil

1 pound sea scallops (dry packed)

4 tablespoons butter

Salt and black pepper, to taste

Juice of half lemon (plus wedges, for serving)

1 tablespoon fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Pat thawed scallops very dry with paper towels. Remove the adductor muscle from the side of each scallop if present. Season both sides with salt and pepper.
Heat a stainless steel skillet over medium-high heat until hot. Add the olive oil (just enough to thinly coat skillet). When the oil shimmers, add the sea scallops in a single layer, presentation side down. Do not move them. Sear for 3 to 3.5 minutes, until a deep golden-brown crust has formed on the bottom.
Reduce heat to medium. Flip the scallops and add 3 tablespoons butter to the pan. Baste for 1 minute, then remove scallops to a plate and tent loosely with foil.
Return the pan to medium heat. Add the lemon juice and the last tablespoon of butter and scrape up any browned bits from the bottom. Swirl gently, taste, and adjust seasoning. Tear in the basil.
Spoon the sauce over the scallops and serve immediately with extra lemon wedges.

Notes

Dry-packed scallops are essential. Wet-packed scallops release water in the pan and will steam instead of sear. Look for "dry" or "dry-packed" on the label, or order from Sizzlefish. If the label says "treated with sodium tripolyphosphate," those are wet-packed.
Don't move the scallops on the first side. They'll release naturally when the crust is ready. Pulling them early tears the sear.
Pull scallops at 120°F. Carryover will take them to 130 to 135°F. An instant-read thermometer removes the guesswork.
To make charred corn polenta (my favorite base for these scallops!): Combine 1 cup vegetable stock and 1 cup milk in a saucepan over medium heat. When simmering, add ½ cup polenta or grits and stir to prevent lumps. Cook, stirring occasionally, until liquid is absorbed and grits are tender. While the polenta cooks, heat a dry heavy skillet over medium-high and add 2 to 3 fresh corn cobs. Turn occasionally until charred on all sides. Cool slightly, then cut the kernels from the cob. Stir 1 cup of charred corn into the polenta, season, and keep warm until ready to serve.

Prep Time: 5
Cook Time: 10
Category: Easy Recipes
Method: Stove Top
Cuisine: American