Brown Butter Scallops with Lemon & Olive Oil

If scallops intimidate you, we get it. They used to intimidate us too. But trust us, they’re surprisingly easy to cook and only need a few simple ingredients to let their natural flavor shine.

This recipe was developed by Lauren Hogden of The Citrus Diaries and makes the most of bright winter citrus for a dish that feels elevated yet totally weeknight-friendly.

It pairs beautifully with our Rhône Blanc, and we highly recommend pouring a glass while you cook.

Ingredients
(Serves 2)

10–12 large sea scallops (dry-packed)
2 tbsp unsalted butter
1 tbsp neutral oil (grapeseed or avocado)
1 lemon (thin slices + zest)
Flaky salt
Fresh cracked black pepper
Good extra-virgin olive oil (for finishing)

Prep
1. Dry the scallops well. Pat very dry with paper towels.
2. Lightly season both sides with kosher salt and pepper. Let sit at room temp for 10 minutes.
3. Heat a heavy skillet over medium-high heat until very hot.
4. Add neutral oil. When shimmering, place scallops in the pan, flat-side down. Do not move them. Sear 2–3 minutes until a deep golden crust forms.
5. Flip scallops. Add butter to the pan. As it melts and turns nutty brown, tilt the pan and spoon the brown butter over the scallops for about 60–90 seconds, until just cooked through (centers should still be slightly translucent).
6. Transfer to a warm plate immediately.
7. Arrange scallops on a plate. Spoon a little of the brown butter from the pan over the top
8. Top with thin lemon slices, sprinkle fresh lemon zest, finish with flaky salt, and drizzle generously with olive oil.
9. Serve immediately. This is a hot-pan, straight-to-table kind of dinner.