Pan-Seared Scallops with Brown Butter and Lemon
A dish that feels indulgent yet understated. When scallops are fresh and seared simply, they need little more than warm brown butter and a squeeze of lemon to highlight their sweetness.
Ingredients (serves 2)
1 lb dry sea scallops (about 10–12)
2 tbsp neutral oil
3 tbsp unsalted butter
1 clove garlic, gently smashed
Juice of ½ lemon, plus wedges to serve
Flaky salt & cracked black pepper
A few sprigs of chives or parsley
Method
Pat scallops completely dry; season with salt and pepper.
Heat a heavy pan over medium-high. Add oil, then scallops. Sear 2–3 minutes until golden. Flip and cook 1–2 minutes more. Remove to a plate.
Lower heat, add butter and garlic. Swirl until butter turns nutty and golden. Stir in lemon juice.
Spoon the sauce over scallops, finish with herbs, and serve immediately.
Notes
Sourcing: Choose scallops from a trusted fishmonger—dry-packed for the best sear.
Pairing: Pairs beautifully with our 2023 Suzanne’s Block Chardonnay—its bright acidity and citrus notes mirror the lemon while balancing the richness of the brown butter.
