Can I use the little variety of scallops for this recipe?

Nope! Those are bay scallops, and while they are wonderful, you need to get the big sea scallops for this one so you get that nice sear on the outside and tender juiciness on the inside - the little ones would dry out.

Can I use store bought breadcrumbs?

Fresh breadcrumbs are my pick here: they bake up into bigger, crispier bits that are especially good with the brown butter. If you use store-bought breadcrumbs, keep an eye on them in the oven since finer crumbs may brown faster.

How do I get a good sear on my scallops?

Pat them thoroughly dry, heat the oil before adding them to the skillet, and leave them alone for about three minutes on the first side. Giving them space in the pan helps, too.

How do I know when the butter is browned?

Look for golden-brown flecks and a nutty smell. Once you see and smell those, take the skillet off the heat so the butter doesn’t burn.

Can I make any part of this recipe ahead?

You can bake the breadcrumbs earlier in the day and keep them in an airtight container once they’ve cooled. Cook the scallops right before serving—they’re at their best straight from the skillet.

Have a question I didn't cover?

Pop your question in the Comments section below and I will answer pronto!

Brown Butter Scallops with Crispy Breadcrumbs

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Scallops are wonderful, but scallops in a brown butter breadcrumb sauce? Heaven. Try this recipe for brown butter scallops with crispy breadcrumbs soon! So easy and so scrumptious.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings, can be increased as needed 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 slices white bread
1 tablespoon melted butter
2 tablespoons white wine
2 tablespoons olive oil
8 large sea scallops
Salt and pepper
3 tablespoons cold butter, sliced
Fresh lemon or lime juice, optional

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Instructions

Preheat the oven to 400°F.
Put the bread in a food processor and process until you have breadcrumbs. Mix the crumbs with the melted butter and white wine (don’t worry if they look mushy), then spread them in a single layer on a rimmed baking sheet. Bake until golden and crispy, about 10 minutes. Watch them carefully so they don’t get too dark brown.
When the breadcrumbs are done, pat the scallops thoroughly dry with paper towels and season both sides with a little salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet and sear on one side for about 3 minutes. Don’t move them once they’re in the pan so they can develop a nice golden sear.
Turn the scallops over with tongs and add the sliced cold butter. Stir the butter around gently and spoon some over the scallops. Cook for another 2 to 3 minutes, until the butter turns golden brown and smells nutty.
Divide the scallops among warmed plates. Drizzle the brown butter from the skillet over them, scatter generously with crispy breadcrumbs, and add a squeeze of fresh lemon or lime juice if you like.

Find it online: https://www.framedcooks.com/brown-butter-scallops/