Seared Scallops with Brown Butter & Sage
Sweet, plump scallops in nutty brown butter with crispy sage leaves. Elegant, fast, and deeply satisfying.
When I want to feel like I’m eating at a great restaurant at home in 15 minutes, this is the dish. The contrast between the sweet scallop and the nutty, almost bitter brown butterButter that has been cooked until the milk solids turn golden brown and the butter develops a rich, nutty, toasty aroma. Also known as beurre noisette. with the earthy sage is pure magic.
Serve with a simple green salad and good bread to soak up every drop of the sauce.
- 12 piece large sea scallops (dry-packed, patted very dry)
- 3 tbsp unsalted butter
- 8 piece fresh sage leaves
- 1 clove garlic (smashed)
- 1 tsp lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Ingredients
- 12 piece large sea scallops (dry-packed, patted very dry)
- 3 tbsp unsalted butter
- 8 piece fresh sage leaves
- 1 clove garlic (smashed)
- 1 tsp lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Method
- 1
Pat scallops extremely dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat a large stainless steel or cast-iron pan over medium-high heat until very hot (2 minutes). Add 1 tablespoon butter and swirl until foaming.
- 3
Add scallops in a single layer, leaving space between them. Sear undisturbed for 2–2½ minutes until a deep golden crust forms.
- 4
Flip scallops, add remaining butter, garlic and sage leaves. Cook another 1–1½ minutes, basting constantly with the foaming brown butter.
- 5
Remove from heat the moment the scallops are just opaque in the center. Finish with a squeeze of lemon and serve immediately.
Note from Anna: The secret is the dry surface and screaming hot pan. Never crowd the pan. These are best eaten the second they come off the heat.
