Easy Brown Butter Scallop Scampi – Delectable garlic scallops, seared to a golden perfection in browned butter and garlic and just a few other simple ingredients that make this a simple must make meal.
Easy Brown Butter Scallop Scampi is one of our favorite weeknight meals. We love scallops and started eating them almost every week for dinner. We try to eat fish at least 2-3 times a week and this recipe has become a favorite.
Easy Brown Butter Scallop Scampi is really easy to prepare. You start with large fresh scallops or frozen or sea scallops and make sure the little flap is removed on the side as it is tough once it’s cooked. You don’t want to eat that part of the scallop.
Add butter to a hot pan and once it starts to brown add the garlic and olive oil. Add the scallops and the rest is simple!
Easy Brown Butter Scallop Scampi is such a simple meal. It will take you about 15 minutes from start to finish!
Easy Brown Butter Scallop Scampi is so delicious! Make it today!
Easy Brown Butter Scallop Scampi - Delectable garlic scallops, seared to a golden perfection in browned butter and garlic and just a few other simple ingredients that make this a simple must make meal.
- 1 lb sea scallops
- 3 tbsp butter, seperated
- 1 tsp olive oil
- 2 garlic cloves minced
- 1 lemon juiced and zested
- 1 tbsp parsley chopped
- sea salt and pepper to taste tbsp.
Clean the scallops by removing the loose flap or “foot” on the on the side. It will turn tough once cooked. Then place them on a paper towel to dry. Pat the tops with another paper towel to make sure they a very dry
Heat a large skillet to medium-high heat. Add 2 butter to pan. Keep an eye on butter when it is just a gold brown add garlic and cook for just about 30 seconds then add olive oil. Remove garlic and set aside. You will add garlic back to the pan later.
Now it's time to place the scallops in the skillet flat-side-down. Sprinkle with sea salt and pepper and allow them to sear for 1-2 minutes. You’ll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they don't pull away from the skillet easily from the skillet, give them a little longer.
Flip the scallops, salt and pepper again, and sear for 1 minute. Then add 1 tbsp butter and garlic back to skillet. Sear for 1 more minute turn off the heat, and add the lemon juice, a little of the lemon zest and the parsley. Toss to coat and serve immediately. Serve over Jasmine rice or alongside any of your favorite vegetables