Pan-Seared Brown Butter Orange Scallops
Tender sea scallops with a golden-brown butter crust, brightened by fresh orange juice and zest. Garlic and parsley finish this elegant pan-seared dish that comes together in minutes. Best served immediately over jasmine rice or with roasted vegetables for a restaurant-quality meal.
Ingredients
Instructions
- 1
Remove the loose foot from each scallop, then wash and pat dry thoroughly.
- 2
Season scallops with salt and pepper.
- 3
Heat butter in a large skillet over medium-high heat until golden brown, watching carefully. Add garlic and cook briefly, then add olive oil. Remove garlic and set aside.
- 4
Place scallops flat-side-down in the skillet, season with salt and pepper, and sear until they release easily from the pan and are caramelized, about 1 to 2 minutes.
- 5
Flip scallops, season again with salt and pepper, and sear for 1 minute.
- 6
Add remaining butter, garlic, orange juice, and zest to the skillet. Sear for 1 more minute.
- 7
Turn off heat, toss to coat, sprinkle with parsley, and serve immediately.
Tips
Dry scallops thoroughly before searing to achieve a proper golden crust.
Do not move scallops around the pan during the first sear; let them develop color undisturbed.
Watch the browning butter closely to prevent burning.
Serve immediately after cooking to enjoy the best texture.
Good to Know
Scallops are best cooked and served immediately. Leftovers may be refrigerated up to 1 day and gently reheated.
Scallops can be cleaned and pat dry up to 2 hours ahead; store covered on a plate in the refrigerator.
Serve over jasmine rice or alongside roasted vegetables.
Common Mistakes
Do not skip drying the scallops to avoid steaming instead of searing.
Do not overcook scallops to avoid a rubbery texture; stop at 1 minute per side after the flip.
Do not move scallops during the initial sear to avoid preventing caramelization.
Substitutions
Dairy-Free Swaps
General Alternatives
similar sear time and texture