Name: Rosemary Brown Butter Scallops
Total time: 15 min
Yield: 8
Cuisine: Seafood
Ingredients: ½ pound Sea Scallops (~ 8 scallops), side muscles removed; ¼ teaspoon Kosher Salt; ⅛ teaspoon Black Pepper; 1 tablespoon Butter, unsalted; 2 tablespoons Lemon Juice; 1 teaspoon Rosemary, fresh, finely chopped; ½ teaspoon Garlic Paste; 1 tablespoon Avocado Oil (Can be substituted with your preferred high-heat cooking oil)

If you’re looking for the perfect date night starter for 2, try my Rosemary Brown Butter Scallops. Pair with chardonnay for a match made in heaven.

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Peace, family

If you’re looking for the perfect date night starter, then look no further. These Rosemary Brown Butter Scallops are done in no time flat – just about 15 minutes start to finish! Pair with chardonnay and you’ve got a party on your hands. This recipe is not complicated or labor intensive. The best part about cooking with seafood is that it needs very little time and manipulation to churn out a stunning and swoon-worthy dish.

Rosemary Brown Butter Scallops on a white plate — Rosemary Brown Butter Scallops

Sea Scallops vs. Bay Scallops

You want to ensure that you purchase sea scallops for this recipe. You may be asking yourself what the difference is. Sea scallops are the ones that most people are familiar with. They’re found in deeper waters than bay scallops and they’re harvested year round.

Bay scallops are much smaller in size (about 100 to a pound) and are harvested from cold, shallow coastal waters. They’re also usually the less expensive of the two.

What Ingredients Do I Need?

Sea Scallops (see note above)
Kosher Salt
Black Pepper
Butter, browned (see note below)
Lemon Juice
Fresh Rosemary
Garlic Paste
Avocado Oil (Can be substituted with your preferred high-heat cooking oil)

Why Do I Need to Brown the Butter?

Browning the butter adds complexity to the dish. It’s deep, warm, nutty flavor and aroma lends itself to both savory and sweet recipes. In other words, it’s absolutely delicious.

How to Make Rosemary Brown Butter Scallops

Start by patting the scallops dry on both sides using a paper towel.

Generously season both sides of each scallop with salt and pepper. Set the scallops aside while you make the brown butter sauce.
To a small saucepan over medium heat, add the butter.
Stir the butter constantly with a whisk as it melts. The butter will begin to lightly sizzle. Continue to stir for 5-6 minutes, until the butter is golden brown with a nutty aroma.
Into the same pan, stir in the lemon juice, rosemary, and garlic paste. Stir until well incorporated, remove the pan from the heat, and set aside.
In a large skillet set over high heat, add the avocado oil.
Once the oil has heated, add the scallops and allow to sear for 2.5 minutes on the first side, or until golden brown.

Flip the scallops and allow to cook for an additional 2 minutes.

Pour the butter mixture into the pan with the scallops, and cook an additional minute, using the butter mixture to baste the scallops.
Remove from heat and serve, pouring additional butter mixture over the scallops, as desired.

Side Dishes/Pairings

Scallops go well with:

Mashed Cauliflower
Cauliflower Grits
Broccolini
Brussels spouts
Mashed Potatoes
Polenta

If you’re looking for the perfect date night starter for 2, try my Rosemary Brown Butter Scallops. Pair with chardonnay for a match made in heaven.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

Can’t make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!

8 Scallops