Seafood
Pan-Seared Scallops with Brown Butter
★★★★½ (4.8)
Golden caramelized scallops with a nutty brown butter sauce feel fancy enough for date night, but the whole dish comes together in about 15 minutes with just a hot pan and a few simple tricks.
- Restaurant-style caramelized crust using just a hot dry pan
- Nutty brown butter sauce ready in the same skillet, no extra dishes
- Clear texture and temperature cues to avoid rubbery scallops
- 1.5 lb large sea scallops, side muscle removed
- 1 tsp salt
- +8 more ingredients
- Remove the small tough side muscle from each scallop if still attached, and pat every scallop completely dry with paper towels on both sides.
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