September 14, 2014

Seared Scallops with Thyme Lemon Butter Sauce {Recipe}

Where did last week go?  It was the first full week of school for our boys, and I honestly can't tell you where the time went!  We are starting to get into the groove of the routine, but it was not easy.  Getting up and moving a bit earlier in the morning was a challenge, to say the very least.

This week is going to be equally busy, but I've got everything added to the calendar so I can at least plan things out.  I've got dinner planned for nearly all nights which will be a huge help as we move from one thing to another.

Since I have more time on Sunday, today I decided it was a good time to make something a little different for dinner.  I picked up some sea scallops to go along with some frozen snow crab legs that we had in the freezer.  I knew the crab legs wouldn't be filling enough on their own, so adding sea scallops over pasta seemed like a good way to fill out the meal.

I've left searing sea scallops to My Husband in the past, but today I wanted to do it myself.  It really does take patience to ensure that you get that nice brown crust on the scallops.

Scallops with thyme butter sauce - perfectly seared


To keep myself from giving in to the urge to peek and see if they were ready to turn, I pulled out the butter and cut it into small pieces and pulled some sprigs of fresh Thyme out.  While that didn't take long, it kept me from rushing the process.  They will pull away from the pan easily when they are ready to turn, and after 3-4 minutes in a very hot pan they were ready.

The sauce is simple, but so full of flavor that you'll be happy to pour it over your pasta to ensure that it carries through every bite.  I loved the fresh flavor of the Thyme and the butter was nicely browned and gave off that unmistakable nutty flavor.

The scallops and sauce are finished in the time it takes the pasta to cook and drain.  Add the pasta to a  serving dish, and place the scallops on top... followed by pouring the sauce over everything and you've got a meal that your whole family will enjoy!

Scallops with thyme butter sauce served over linguine





Seared Scallops with a Thyme Lemon Butter Sauce

Adapted from Bon Appetit recipe for Scallops with Herbed Brown Butter

Ingredients
  • 1/2 pound fresh sea scallops (approximately 12)
  • 1 teaspoon Kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter, cut into small pieces
  • 3-4 sprigs fresh Thyme
  • 1 teaspoon fresh lemon juice
  • 1/2 pound linguine, cooked and drained
Cooking Directions
  1. Take the sea scallops out of the packaging and dry thoroughly with paper towels to ensure there is no moisture. This is extremely important as it will ensure a crisp crust on the outside when they are seared.

  2. Heat oil in a large stainless steel skillet over high heat. While the oil is heating, season the scallops with the Kosher salt. Once the skillet is hot, add the scallops. Allow to cook until a brown crust develops - approximately 3-4 minutes.

  3. Turn over each scallop and add the pieces of butter to the pan and the Thyme sprigs. Allow to cook for another 3 minutes or until the butter is browned.

  4. Add the lemon juice and swirl around the pan to incorporate.

  5. Place the cooked pasta in a serving dish and add the scallops to the top. Finally, drizzle the Thyme lemon butter sauce over the dish. 
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

5 comments:

Sherri Jo said...

This sounds so good! I love scallops but don't make them nearly as often as I should! You've inspired me to make some this week :)

Aleksandra Nearing said...

These look delicious! I've always had a hard time cooking scallops. Yours have a perfect sear!

Patsy K said...

Sherri Jo - go for it! You know how easy they are to prepare!

Patsy K said...

Aleksandra - Just be patient! That is what I found to be the key to finally getting that perfect sear. Give it a try!

Shelby Law Ruttan said...

This would go over very, very well here! I love how simple the recipe is!

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