Pan-Seared Scallops with Browned-Butter Wine Sauce

Recipe updated November 2015

One of the most flavorful ways to enjoy tender, sweet sea scallops is also one of the simplest to prepare: a quick sear in butter to caramelize the outside and leave the inside soft and moist. The key is the pan. Nothing works better than hot cast-iron for turning the scallops wonderfully golden brown without overcooking them.

The butter will begin to brown as the scallops sear, but it needs a few minutes longer to darken and develop that nutty browned-butter taste. A splash of white wine and a little floral basil add a bright finish to the sauce.

Note: I served the scallops with a side of wild rice and simple salad greens, but white rice, couscous, or the salad alone would work well too.

If you're a scallop and pasta fan, check out Shrimp and Scallop Pasta with Light Alfredo.

Serves 2

Ingredients

• 2 tbsp unsalted butter, divided
• 8 sea scallops (about 2/3 lb, depending on size)
• sea salt
• freshly ground black pepper
• 1/4 cup dry white wine
• 2 tsp thinly sliced basil
• wild rice and side salad for serving, optional

Sea Scallops

Preparation

1. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until sizzling. Season the scallops with salt and pepper and add to the pan. Sear on 1 side, undisturbed, until golden brown, 3 minutes. 
2. Turn the scallops and sear another 2-3 minutes, until golden brown on the other side and slightly opaque in the middle. Transfer to a plate.
3. Add the remaining 1 tablespoon of butter, wine, and basil to the skillet. Cook, stirring constantly, 30 seconds.

Beginning to Sear

Seared Scallops 

Browned-Butter Wine Sauce

Plate the scallops and spoon the browned-butter wine sauce over top. Serve with wild rice and a side salad, if desired.

Pan-Seared Scallops with Browned-Butter Wine Sauce