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Brown Butter Scallop Scampi

Discover how to make Easy Brown Butter Scallop Scampi, a quick, healthy seafood recipe. Enjoy tender scallops in a rich, flavorful sauce.
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Whip up a gourmet meal in just 20 minutes with our Easy Brown Butter Scallop Scampi recipe! Perfectly seared scallops in a rich, garlicky lemon butter sauce make for a deliciously healthy and quick weeknight dinner.

Ingredients

  • 1 lb sea scallops: The main attraction, offering a sweet and tender bite.
  • 3 tbsp butter, separated: Adds richness and depth, enhancing the scallops’ natural flavor.
  • 1 tsp olive oil: Helps to prevent the butter from burning, ensuring a perfect sear.
  • 2 garlic cloves, minced: Infuses the dish with a warm, aromatic essence.
  • 1 small lemon, juiced and zested: Brings a bright, acidic balance to the rich flavors.
  • 1 tbsp parsley, chopped: Adds a fresh, herbaceous note to the dish.
  • Sea salt and pepper to taste: Enhances the natural flavors of the ingredients.

Instructions

  1. Begin by preparing the scallops. Remove the side muscle, then pat them dry with paper towels to ensure a perfect sear.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons of butter, waiting until it turns golden brown before adding the minced garlic. Cook for about 30 seconds, then add the olive oil. Temporarily remove the garlic from the pan.
  3. Place the scallops in the skillet, flat-side-down. Season with sea salt and pepper. Allow them to sear undisturbed for 1-2 minutes, until they easily release from the skillet and are golden brown on the bottom.
  4. Flip the scallops, season again with salt and pepper, and sear for an additional minute. Add the remaining tablespoon of butter and the garlic back to the skillet. Cook for one more minute.
  5. Turn off the heat. Add the lemon juice, a bit of lemon zest, and the chopped parsley. Toss everything together to coat the scallops in the sauce. Serve immediately, ideally over Jasmine rice or with your favorite vegetables.

Notes

  • For an extra burst of flavor, consider adding a splash of white wine to the pan after flipping the scallops. It will deglaze the pan and add a rich depth to the sauce.
  • If using frozen scallops, ensure they are completely thawed and dried before cooking to avoid lowering the pan’s temperature, which can hinder the searing process.
  • Store any leftovers in an airtight container in the refrigerator for up to two days. Scallops are best enjoyed fresh, but proper storage can extend their shelf life slightly.
  • Reheat gently in a skillet over low heat to avoid overcooking the scallops. Alternatively, a brief stint in the microwave at half power can warm them through without making them tough.

Nutrition

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