Browned Butter and Sage Scallops

These Browned Butter and Sage Scallops look like they are from a high end restaurant.  They taste that good, but they are pretty simple to make.  It only takes 3 ingredients (plus some lemon, salt and pepper to season them) to make this company-worthy dish.  You can serve the Browned Butter and Sage Scallops along with my Browned Butter Mashed Sweet Potatoes and Garlicky Brussels Sprouts for an amazing meal! 

Browning the Butter

If you have never made browned butter before, it is very simple.  You just have to keep a close eye on it so that it doesn't turn into burned butter.  It can happen quickly too!  To make the browned butter, you simply cook the butter and sage leaves together at a low heat until you start to see little browned bits floating to the top and it smells nutty or like toffee.  At this point, you remove it from the heat and it is ready to use in your recipe.  I use this same process (without the sage) when I make my Chewy Gluten Free Chocolate Chip Cookies too.  The added flavor from browning the butter is what makes them taste extra ah-mazing! 

Searing the Scallops

Searing the scallops is quick and simple too.  Pat the scallops dry to help with the browning.  The added moisture would steam them instead of creating a nice browned crust.  Fry the scallops in the browned butter for 2-3 minutes on each side and they are done!  Make sure that everyone is ready to eat when they are done, because they will get cold quickly.  Searing the scallops this way makes them very tender and flavorful.  The browned butter enhances the natural sweetness of the scallops.  A squeeze of fresh lemon juice on top helps to keep the butter from making the dish feel heavy.  Oh, they are sooo good...

Browned Butter and Sage Scallops

4.30 from 10 votes

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Servings: 4 servings

Calories:

Ingredients  

2x3x4x

• 1 Lb Large Scallops - fresh or thawed if frozen
• 4 leaves fresh sage
• ½ cup butter
• salt and pepper to taste
• 1 lemon - cut into wedges for serving

Instructions

• In a small saucepan over low heat, melt butter. Let it come to a low boil and add sage leaves. Continue to let butter cook at a low boil. Scrape the bottom from time to time to make sure that nothing is sticking to the bottom and burning.
• When you see that little light brown bits are starting to bubble to the top and it smells nutty like toffee, it is done. Remove the sage leaves and let them drain on paper towels. Turn the heat off and start on your scallops when you are about 10 minutes away from being ready to eat.
• Pat your scallops dry with a paper towel. In a large frying pan, heat a few tablespoons of the browned butter over medium high heat. Add the scallops in a single layer. Season with salt and pepper. When browned on one side, flip to the other side. Each side should only take 2-3 minutes to cook. Make sure not to over cook them. When they feel set and no longer jiggly, they are done or if you cut one open and it is opaque in the middle, it is done.
• Remove scallops from the pan, drizzle with more browned butter, a squeeze of fresh lemon juice and crumble the cooked sage leaves on top. Serve immediately. You don’t want the scallops to get cold or rubbery (this can happen quickly).