Pan-Seared Scallops with Brown Butter Sage Sauce

Why you’ll love it

• Restaurant results at home: a golden, caramelized crust and a tender, sweet center.
• Ready in 20 minutes: one skillet, a handful of ingredients and almost no cleanup.
• Cozy fall flavor: nutty brown butter, crispy sage and a bright touch of lemon.

Quick facts

Ingredients

For the scallops

• 1 1/2 lb (680 g) large dry sea scallops (about 16 to 20), side muscle removed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp avocado oil or canola oil
• 1 tbsp unsalted butter

For the brown butter sage sauce

• 5 tbsp (70 g) unsalted butter, cut into pieces
• 12 fresh sage leaves
• 1 garlic clove, finely minced
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 pinch kosher salt

For serving

• 1 tbsp chopped fresh flat-leaf parsley
• Lemon wedges
• Creamy polenta, mashed potatoes, risotto or crusty bread

Step-by-step method

1. Dry the scallops. Pull off the small, tough side muscle from each scallop if it is still attached. Rinse quickly only if they look sandy, then lay them on a plate lined with paper towels, cover with more paper towels and press gently. Refrigerate uncovered for 10 minutes while you prepare the rest; the drier they are, the better they brown.

2. Season. Pat the scallops dry one more time and sprinkle both flat sides with the salt and pepper right before cooking.

3. Heat the skillet. Set a 12-inch (30 cm) cast iron or stainless steel skillet over medium-high heat for 2 to 3 minutes, until very hot. Add the oil and heat until it shimmers and just begins to smoke.

4. Sear the first side. Add the scallops one at a time, flat side down, leaving at least 1 inch (2.5 cm) between them. Cook in 2 batches if needed. Do not move them for 1 1/2 to 2 minutes, until a deep golden-brown crust forms and they release easily from the pan.

5. Flip and baste. Turn each scallop with tongs or a thin spatula, add the 1 tbsp butter to the pan and tilt it to spoon the foaming butter over the scallops. Cook 1 to 1 1/2 minutes more, until the sides look opaque and the scallops feel slightly springy. Transfer to a warm plate.

6. Brown the butter. Lower the heat to medium. If there are any burnt bits in the pan, wipe them out carefully with a folded paper towel. Add the 5 tbsp butter and cook, swirling the pan, 2 to 3 minutes, until it foams, the milk solids turn golden brown and it smells nutty.

7. Crisp the sage and finish the sauce. Add the sage leaves and cook 30 to 45 seconds, until crisp. Stir in the garlic for 15 seconds, then remove the pan from the heat and add the lemon juice, lemon zest and a pinch of salt (it will sizzle).

8. Serve. Return the scallops and any juices to the pan and spoon the brown butter over them, or arrange the scallops over polenta or mashed potatoes and pour the sauce and crispy sage on top. Sprinkle with parsley and serve right away with lemon wedges.

How to know it is done

Perfectly cooked scallops have a deep golden crust on both flat sides, the sides have changed from translucent to milky white and opaque, and they feel firm but still slightly springy when pressed. An instant-read thermometer inserted from the side into the center reads about 130°F (54°C) for tender, restaurant-style scallops; if you prefer them fully firm, cook to 145°F (63°C), the USDA recommendation for seafood. The butter for the sauce is ready when it is amber brown with toasty specks and smells like hazelnuts, not burnt.

Tips for the best result

• Buy “dry” scallops, not “wet” ones treated with phosphates; wet scallops release liquid and will not brown.
• Do not crowd the pan. If the scallops are too close together, they steam instead of searing.
• Resist the urge to move them. A scallop that sticks is not ready to flip yet; it releases when the crust forms.
• Use a light-colored stainless pan for the sauce if you have one, so you can see the butter change color.
• Have everything measured before you start; the whole cooking process takes less than 10 minutes.

Variations and substitutions

• Bay scallops: use the same amount of small bay scallops and sear only 45 to 60 seconds per side.
• Lemon caper sauce: skip the sage and stir 1 tbsp drained capers into the brown butter with the lemon juice.
• Garlic herb butter: replace the sage with 1 tbsp fresh thyme leaves and add a second garlic clove.
• Scallop pasta: toss the brown butter sauce with 8 oz (225 g) cooked linguine or pappardelle and 1/4 cup grated Parmesan, then top with the scallops.
• Frozen scallops: thaw them overnight in the refrigerator, drain well and dry them very thoroughly before searing.

Make ahead

Scallops are best seared right before serving, but you can do most of the prep in advance. Remove the side muscles, dry the scallops and keep them on a paper towel-lined plate, loosely covered, in the refrigerator for up to 1 day. You can also brown the butter with the sage up to 2 days ahead, refrigerate it and gently melt it in the skillet right after searing the scallops, then add the garlic and lemon. Make the polenta or mashed potatoes ahead and rewarm them while the skillet heats.

Storage and reheating

Refrigerate leftover scallops with their sauce in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat for 1 to 2 minutes, just until warm (165°F / 74°C), or enjoy them cold, sliced over a salad. Avoid the microwave, which makes them rubbery. Freezing cooked scallops is not recommended because their texture becomes tough.