2 ratings

Seared Scallops with Brown Butter and Chive Sauce


Seared Scallops with Brown Butter and Chive Sauce

This simple seared scallops dish comes from The Lobster Place in the Chelsea Market Cookbook. Everything, from seafood to fresh pasta, tastes good in a brown butter sauce; it looks fancy but takes no time at all to put together.

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  • 12 very large sea scallops, patted dry on paper towels
  • 1 Tablespoon olive oil
  • 3 Tablespoons clarified butter
  • ⅓ Cup dry white wine, such as pinot grigio
  • 1 Teaspoon finely chopped fresh chives
  • 1 Teaspoon fresh lemon juice
  • Kosher salt and freshly ground black pepper


Season one side of each of the scallops with salt and pepper. Heat the oil in a very large nonstick skillet over medium-high heat until it is very hot but not smoking. Add the scallops, seasoned-side down, and season their tops with salt and pepper. So they develop that all-important seared surface, cook the scallops without moving them until the underside is well browned, about 5 minutes.

Flip the scallops over. Add 2 tablespoons of the butter to the skillet. When it melts, constantly spoon the butter over the scallops, letting them turn a deeper shade of brown, about 1 minute. Transfer them to a platter.

Reduce the heat to medium. Stir in the wine and bring it to a boil. Remove from the heat. Add the remaining 1 tablespoon butter, the chives, and lemon juice, and stir well. Pour the sauce over the scallops and serve them immediately.