A fancy night in can be just as exciting and satisfying as going out. Whether it’s a celebration for New Year’s Eve, a Monday night, a casual Thursday lunch, or even a cozy COVID-date-night, the perfect dish can elevate any occasion. If you’re craving something delicious, sophisticated, and easy to make, look no further than Brown Butter Scallops. They’re perfectly seared, packed with flavor from garlic and thyme, and finished with a rich, foamy brown butter sauce that’s absolutely irresistible.

This dish is divine, quick, and incredibly easy to pull together. In fact, it requires just 5 simple ingredients and takes only about 30 minutes from start to finish. And the best part? The scallops are always cooked perfectly. No need to worry about undercooking or overcooking them. The technique is simple, and the results are consistently amazing.

Why Brown Butter Scallops?

There’s something about seared scallops that feels fancy and special, yet they’re incredibly easy to make. These Brown Butter Scallops take that up a notch, with the added depth of flavor from brown butter, garlic, and fresh thyme. Brown butter, which has a nutty, caramelized flavor, complements the naturally sweet and delicate taste of the scallops perfectly.

This dish isn’t just for special occasions either—once you get the hang of it, it can be a quick weeknight meal that feels indulgent without the fuss. Paired with a rich IP mushroom risotto (Instant Pot, anyone?), or even just a simple side of roasted vegetables and crusty bread, this dish will become a go-to favorite.

The Magic of Brown Butter

If you’ve never made brown butter before, you’re in for a treat. Brown butter, known as beurre noisette in French, is simply unsalted butter that is cooked slowly until the milk solids brown and caramelize. The result is a rich, nutty, and toasty flavor that adds depth to any dish, from baked goods to savory meals like this one. Brown butter can transform a simple recipe into something spectacular, and that’s exactly what it does with these scallops.

By melting the butter gently and letting it foam, it creates the perfect sauce for the scallops. You’ll spoon the buttery sauce over the scallops at the end, infusing them with all that rich, toasty flavor while they stay perfectly moist and tender. It’s a simple technique that can make all the difference in the world when it comes to creating a dish that feels both high-end and comforting.

The Perfect Scallops

When it comes to cooking scallops, the key is getting that golden-brown sear on the outside while keeping the inside just translucent and tender. Scallops cook quickly, usually only needing about 1-2 minutes per side, depending on their size. The best way to achieve this is to make sure the scallops are dry before cooking them and to cook them over medium-high heat.

For best results, use a cast iron skillet, which retains heat well and provides even cooking. The high heat ensures a perfect sear without overcooking the delicate seafood. It also allows the scallops to develop a crispy, golden crust, which contrasts beautifully with the silky texture of the brown butter sauce.

Ingredients You’ll Need:

You won’t need a ton of ingredients for this dish. The beauty of Brown Butter Scallops lies in its simplicity. Here’s what you’ll need:

1. Scallops: About 1 ¼ pounds, which is around 24 scallops, though you can adjust depending on how many people you’re serving. Make sure to buy fresh, dry-packed scallops if possible. These are better than wet-packed scallops (which have been soaked in chemicals to preserve them) because they sear better and have a cleaner taste.
2. Kosher Salt and Freshly Ground Black Pepper: Simple seasoning to bring out the natural flavor of the scallops. You’ll need about ¾ teaspoon of salt and ½ teaspoon of pepper, but feel free to adjust according to your taste.
3. Unsalted Butter: You’ll need 6 tablespoons of unsalted butter, divided. The unsalted butter is important because it gives you more control over the final seasoning of the dish. You’ll brown some of it for the sauce and use the rest to cook the scallops.
4. Garlic: A single clove of minced garlic adds a fragrant, savory note to the butter sauce that enhances the flavor of the scallops.
5. Fresh Thyme: A few sprigs of fresh thyme provide a light, earthy flavor that complements the richness of the brown butter. If you don’t have fresh thyme, you can substitute with dried thyme, but fresh is always best for a more vibrant flavor.
6. Lemon: For a burst of freshness and acidity, a lemon cut into wedges will add the perfect finishing touch to the dish. The lemon helps balance the richness of the butter and brings out the natural sweetness of the scallops.

Step-by-Step Instructions:

1. Prep the Scallops: The first step in cooking scallops is to remove the small side muscle, which is a tough little bit of tissue that can make the scallops chewy if left on. Once you’ve removed it, give the scallops a rinse under cold water and then pat them thoroughly dry with paper towels. This step is crucial—moisture is the enemy when it comes to searing scallops, so make sure they are as dry as possible. Season them with about ¾ teaspoon of salt and ½ teaspoon of freshly ground black pepper.
2. Cook the Scallops: Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. Once the butter is melted and sizzling, add the scallops in a single layer, making sure not to overcrowd them (cook in batches if necessary). Let the scallops cook without moving them for about 1-2 minutes on each side, or until they’re golden brown and just opaque in the center. You’ll know they’re ready when the exterior is a nice, crispy golden-brown and the inside is still tender. Once cooked, set the scallops aside and keep them warm.
3. Make the Brown Butter: Turn the heat down to medium-low, and add the remaining 5 tablespoons of butter to the skillet, one tablespoon at a time. As the butter melts, it will start to foam. Stir occasionally to ensure the butter doesn’t burn. Once the butter has turned a rich golden-brown color and smells nutty, add the minced garlic and thyme to the skillet. Cook for about 1 minute, stirring frequently, until the garlic is fragrant.
4. Combine the Scallops and Brown Butter: Return the cooked scallops to the skillet and spoon the brown butter sauce over them. Let the scallops simmer gently in the sauce for about 1 minute so they absorb all the flavor from the butter. This is when the magic happens—the scallops become infused with the toasty, nutty brown butter, and the garlic and thyme add layers of complexity.
5. Serve and Enjoy: Transfer the scallops to plates and drizzle the brown butter sauce over them. Serve with lemon wedges on the side for an extra pop of freshness and acidity. You can pair these scallops with a light salad, roasted vegetables, or creamy risotto, and don’t forget to have some crusty bread on hand to soak up all that delicious butter sauce.

Making Brown Butter Scallops is a simple yet elegant way to impress yourself and others, whether you’re cooking for a special occasion or just treating yourself to something a little extra. With minimal ingredients, easy techniques, and maximum flavor, this dish has all the hallmarks of a culinary classic. And don’t forget, the rich brown butter sauce is just as wonderful for dipping bread or pouring over other seafood, like shrimp or lobster. So go ahead, give this recipe a try—it’s quick, easy, and sure to become a favorite in your recipe repertoire!