Melt in your mouth Browned Butter Garlic Parmesan Scallops, quick to make, fancy enough for a special occasion yet simple enough for a weeknight dinner.
Scallops are one of my husband’s favorite things to eat. I love them when they are prepared right. Scallops can overcook easily, making them rubbery instead of tender. They only need about three minutes on each side in hot oil. I have also baked them before, when I made Scallops in Cream Vermouth . When I bought the scallops this time I was planning on remaking that recipe. I’ve been meaning to for a long time, the photo (one, tiny photo) is horrible! Then, when I was going to make them last night, I realized my daughter is not going to eat anything in any kind of cream sauce so I needed to come up with another plan. Browned Butter Garlic Parmesan Scallops have everything we all love!
There was just one thing wrong with this dinner, I could have eaten 10 more scallops than we had! Seriously, these would be great to serve at a New Year’s Party, or any buffet dinner, you will just have to adjust the amount of Parmesan, garlic, and butter for the amount of scallops you have. They are ridiculously easy to make! Don’t be afraid to make browned butter if you never tried to before, it’s not hard, you just have to watch the butter melt, then foam up and once the foam subsides it will start to brown. Watch it carefully or the butter will burn. It will only take a minute for it to turn brown and start to smell nutty.
Browned Butter Garlic Parmesan Scallops
My favorite thing is that they only take 15 minutes to make. I served them with brown rice and steamed broccoli (perfect with the garlic butter sauce), so everything was ready at the same time and we could dig right in.
- 1 pound whole sea scallops
- 1 large clove garlic, minced
- 1/2 cup unsalted butter
- 1/4 cup finely grated Parmigiano-Reggiano Cheese (recommended over regular American Parmesan)
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- salt and pepper, to taste
Pat the scallops dry with paper towels and set aside.
Melt the butter in a small frying pan over medium heat while whisking. Once the butter melts it will begin to foam. Continue whisking until the foam subsides and begins to brown and smell nutty, adjusting the heat if necessary to prevent burning. Remove from the heat and immediately whisk in the minced garlic. Continue to whisk for about one minute so that the garlic doesn't stick to the pan and burn.
Heat the olive oil in a large nonstick frying pan over medium-high heat. Season the scallops with salt and pepper and place in the pan flat side down. Cook for 3 minutes, then turn and continue to cook for 3 more minutes.
Remove from the heat and pour the browned butter over the scallops. Sprinkle with chopped parsley and Parmigiano-Reggiano and serve.