Pan-Fried Scallops with Brown Butter Sauce

Get the pan hot: Place your frying pan over medium-high heat. Add the olive oil and the small amount of butter. Once the butter is melted and the pan is shimmering (but not smoking!), it’s ready.

Sear the scallops: Carefully place the scallops in the hot pan, making sure not to overcrowd it – you might need to do this in batches. Leave enough space between them so they don’t steam rather than fry. Sear for 2-3 minutes on each side, until they’re a golden-brown colour and slightly caramelised. They should be firm to the touch, but still slightly soft in the middle.

Rest the Scallops: Remove the scallops from the pan and place them on the plate lined with kitchen paper. This will help absorb any excess oil.

Make the brown butter sauce: In the same pan (don’t wipe it out!), reduce the heat to medium. Add the 3 tablespoons of butter. Let it melt and continue to cook, swirling the pan occasionally, until the butter turns a nutty brown colour and smells delicious. Be careful not to burn it! This will take about 2-3 minutes.

Add flavour: Take the pan off the heat. Stir in the minced garlic and lemon juice. The sauce will bubble up a bit – that’s normal. Stir in the chopped parsley. Season to taste with salt and pepper.

Serve: Arrange the scallops on plates. Spoon the brown butter sauce generously over the scallops. Serve immediately with a wedge of lemon and a side of your choosing – perhaps some creamy mashed potatoes or a crisp green salad.