Pan-Seared Scallops with Brown Butter and Herbs
Pan-Seared Scallops with Brown Butter and Herbs is a classic dish that is easy to make and always impressive. The scallops are seared until golden brown and then finished with a rich, flavorful brown butter sauce. The herbs add a bright, fresh flavor that complements the scallops perfectly.
The earliest known recipe for scallops in brown butter dates back to the 16th century. The dish was originally made with butter that had been browned over a fire, and the scallops were cooked in the butter until they were golden brown. Over time, the recipe has evolved to include a variety of herbs and spices, and it is now one of the most popular ways to cook scallops.
Pan-Seared Scallops with Brown Butter and Herbs Pan-Seared Scallops with Brown Butter and Herbs Pan-Seared Scallops with Brown Butter and Herbs Pan-Seared Scallops with Brown Butter and Herbs
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 pound sea scallops, shucked and cleaned
  • 1/4 cup ghee or unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Rinse the scallops and pat dry with paper towels.
  2. Season the scallops with salt and pepper.
  3. Heat the ghee or butter and olive oil in a large skillet over medium-high heat.
  4. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.
  5. Remove the scallops from the skillet and set aside.
  6. Add the parsley, chives, oregano, salt, and pepper to the skillet and cook for 1-2 minutes, or until fragrant.
  7. Pour the brown butter mixture over the scallops and serve immediately.
Why It Works
  • Searing the scallops in a hot skillet creates a golden brown crust that locks in the juices and flavor.
  • Cooking the scallops in brown butter adds a rich, nutty flavor to the dish.
  • The herbs add a bright, fresh flavor that complements the scallops perfectly.