Thyme-Infused Butter Scallops

Thyme-Infused Butter Scallops
Staff Writer
Thyme-Infused Butter Scallops
Ali Rosen
Thyme-Infused Butter Scallops

Scallops can often be intimidating, but they are actually among the easiest proteins to cook. The key is a hot pan and some patience. This recipe adds to the natural umami of scallops by including everyone's favorite ingredient: butter. The slow infusion adds layers of flavor without too much prep work.

Click here to see 5 Sublime Scallop Recipes.

4
Servings
236
Calories Per Serving
Deliver Ingredients

Notes

Note: The browned butter can be made in advance, refrigerated, then reheated if need be.

Ingredients

  • 8  Tablespoons  salted butter
  • 2  Tablespoons  thyme
  • large shallot, diced
  • cloves garlic, diced
  • Kosher salt, to taste
  • 16  large sea scallops

Directions

Add the butter to a small pot and place over high heat so the butter browns. The butter will start to crackle; continue cooking over high heat until the crackling dies down and the butter has browned. Reduce to a simmer and add the thyme, shallot, and garlic. Simmer for 1 hour over low heat.

As the butter nears completion, place a pan (preferably a cast-iron grill pan, but any pan can work) over high heat. Add a dash of kosher salt to all the scallops on both sides. When the pan is heated, add some of the butter mixture and then immediately add the scallops. Let the scallops sit on the pan until completely browned on one side, typically 4-6 minutes depending on the size of the scallop. Resist the temptation to turn the scallop over before completely browned. 

When the scallops are browned, turn over and cook on the other side for 1 minute. When finished, remove from the heat, drizzle additional butter sauce on top, and serve.

Nutritional Facts

Total Fat
25g
36%
Saturated Fat
16g
67%
Cholesterol
65mg
22%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
219µg
31%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
131µg
100%
Calcium, Ca
149mg
15%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
21µg
5%
Iron, Fe
9mg
50%
Magnesium, Mg
17mg
5%
Manganese, Mn
1mg
56%
Phosphorus, P
22mg
3%
Selenium, Se
1µg
2%
Sodium, Na
197mg
13%
Water
5g
0%

Thyme Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Thyme Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.