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Seared Scallops with Brown Butter Sauce

Total Time 20 minutes
Servings 4



  • 1 lb Sea scallops  dry, large (U-10)
  • To taste Salt
  • To taste Black pepper freshly ground
  • 2 tbsp Olive oil extra virgin


  • 3 tbsp Butter
  • ¼ cup Lemon juice
  • 2 tsp Capers
  • 2 tbsp Chives chopped


  • Pull side muscle off scallops, if needed; pat dry. Season on both sides with salt and black pepper.
  • In a large skillet, heat olive oil over medium-high until shimmering. Add scallops and cook, undisturbed, until their undersides are golden brown, about 3 minutes. Gently flip and cook on second side until the flesh looks opaque, about 1 to 2 additional minutes. Transfer to a plate.
  • Using the same skillet, reduce heat to medium. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes.
  • Add lemon juice and stir to emulsify sauce. Mix in capers and chives. Plate scallops evenly among 4 plates and spoon sauce around and over them.