Pan Seared Scallops Browned are a culinary delight that elevates any dinner. This delightful recipe features large sea scallops that are perfectly seared, creating a golden crust that locks in flavor and moisture. The rich browned butter sauce adds a nutty aroma and elevates the taste of these tender morsels. Whether you’re cooking for a special occasion or a regular weeknight meal, this dish is sure to impress.
Why You’ll Love This Pan Seared Scallops Browned
This dish is not only delicious but also incredibly simple to prepare, making it perfect for busy weeknights. Here are a few reasons to love this recipe:
- Quick preparation time, ready in just 20 minutes.
- Rich flavor from the browned butter and garlic.
- Healthy source of protein at 25g per serving.
- Great for special occasions or impressing guests.
- Versatile and can be paired with various sides.
- Uses simple ingredients that are likely in your pantry.
This browned scallops recipe is a great introduction to cooking seafood, making it suitable for beginners.
Ingredients for Pan Seared Scallops Browned
Gather these items:
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How to Make Pan Seared Scallops Browned Step-by-Step
- Step 1: Season the scallops with salt and pepper on both sides.
- Step 2: In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Step 3: Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes without moving them until a golden crust forms.
- Step 4: Flip the scallops and cook for an additional 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- Step 5: In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and bubble, stirring occasionally until it turns a golden brown color and has a nutty aroma, about 3-4 minutes.
- Step 6: Add the minced garlic to the browned butter and cook for an additional 30 seconds, stirring constantly.
- Step 7: Remove the skillet from heat and stir in the lemon juice.
- Step 8: Return the scallops to the skillet, gently tossing them in the browned butter sauce to coat.
- Step 9: Serve immediately, garnished with chopped parsley and lemon wedges on the side.
Pro Tips for the Perfect Pan Seared Scallops Browned
Keep these in mind:
- Ensure the scallops are dry before cooking to achieve a crispy texture.
- Don’t overcrowd the pan, as this can cause steaming instead of searing.
- Use high heat to get that perfect golden crust.
- Experiment with flavors by adding herbs or spices to the butter.
- For a twist, try pan seared scallops with garlic or pan seared scallops with lemon butter.
Best Ways to Serve Pan Seared Scallops Browned
Pair these delicious scallops with:
- Lightly dressed arugula salad for a fresh contrast.
- Garlic mashed potatoes for a comforting side.
- Steamed asparagus or green beans to add color.
These pairings enhance the flavor of the scallops and create a well-rounded meal.
How to Store and Reheat Pan Seared Scallops Browned
To store leftovers, place the scallops in an airtight container and refrigerate. They can be reheated in a skillet over low heat to maintain their texture. Remember, scallops are best enjoyed fresh, so only store if necessary!
Frequently Asked Questions About Pan Seared Scallops Browned
What’s the secret to perfect Pan Seared Scallops Browned?
The secret lies in achieving a dry surface for the scallops and using high heat to create that beautiful crust. Proper seasoning and timing are also crucial.
Can I make Pan Seared Scallops Browned ahead of time?
While it’s best enjoyed fresh, you can prepare the browned butter sauce ahead of time. Simply reheat and add freshly seared scallops just before serving.
How do I avoid common mistakes with Pan Seared Scallops Browned?
Avoid overcrowding the pan and make sure your scallops are patted dry. This prevents steaming and ensures a crispy exterior.
Variations of Pan Seared Scallops Browned You Can Try
Here are a few variations to keep things interesting:
- Try using different herbs like thyme or basil for a flavor twist.
- Substitute lime juice for lemon for a different citrus note.
- Make it spicy by adding red pepper flakes to the butter.
With these variations, you can easily customize this dish to suit your preferences!
For more delicious seafood recipes, check out our latest recipes or try our Garlic Butter Lobster Bites for a delightful pairing. If you’re looking for a comforting side, our Creamy Spinach Mushroom Shrimp is a perfect match!
Print
Pan Seared Scallops Browned: 7 Tips for Perfection
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delightful recipe for pan-seared scallops with a rich browned butter sauce.
Ingredients
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Season the scallops with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes without moving them until a golden crust forms.
- Flip the scallops and cook for an additional 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and bubble, stirring occasionally until it turns a golden brown color and has a nutty aroma, about 3-4 minutes.
- Add the minced garlic to the browned butter and cook for an additional 30 seconds, stirring constantly.
- Remove the skillet from heat and stir in the lemon juice.
- Return the scallops to the skillet, gently tossing them in the browned butter sauce to coat.
- Serve immediately, garnished with chopped parsley and lemon wedges on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg
