Pan Seared Sea Scallops with Browned Butter Sage
Elevate your weeknight dinner or impress at your next gathering with this elegant recipe for Pan Seared Sea Scallops with Browned Butter Sage. In just 20 minutes, you'll create perfectly caramelized scallops, seared to golden-brown perfection, and bathed in a nutty browned butter infused with crispy, aromatic sage leaves. The secret lies in patting the scallops dry for the perfect crust and the luxurious touch of earthy sage paired with bright lemon garnish. This simple yet decadent dish is ideal for seafood lovers looking for a restaurant-quality meal at home. Perfect as a main course or refined appetizer, this recipe effortlessly combines gourmet flavors with accessible ingredients for a dish you'll want to make again and again.
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Recipe Information
Ingredients
- 1 lb sea scallops
- 4 tbsp unsalted butter
- 6 pieces fresh sage leaves
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 piece lemon (for garnish, optional)
Instructions
Step 1: Pat the scallops dry with paper towels. This is crucial to ensure a good sear. Season both sides of the scallops evenly with salt and freshly ground black pepper.
Step 2: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering but not smoking, carefully place the scallops in the skillet in a single layer, leaving space between each one. Do not overcrowd the pan.
Step 3: Sear the scallops for 2-3 minutes on the first side, without moving them, until a golden-brown crust forms. Flip the scallops carefully using tongs or a spatula, and cook for an additional 2-3 minutes on the second side. Remove the scallops from the skillet and set them aside on a plate.
Step 4: Reduce the heat to medium-low and add the unsalted butter to the same skillet. Allow the butter to melt and begin to brown, stirring occasionally. This should take about 2-3 minutes. Watch closely to avoid burning.
Step 5: Once the butter is golden brown and has a nutty aroma, add the sage leaves. Sauté them in the butter for 30 seconds to 1 minute until crisp and fragrant.
Step 6: Return the seared scallops to the skillet briefly to warm them through, spooning the browned butter and sage over the top.
Step 7: Plate the scallops and drizzle them with the browned butter. Garnish with a wedge of lemon, if desired, and serve immediately.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
