Pan Seared Scallops with Brown Butter Beer Sauce is easy to cook but also the perfect special occasion dinner. This special scallop recipe is sure to impress!
Scallops are up there in my list of favorite things to eat. So when I won a gift card to Fulton Fish Market I knew what I would be getting. This scallop recipe is a special dinner but very easy to make and cooks in no time.
I ordered some dry scallops which were U/10 meaning 10 or less per pound. They were really nice sized scallops and I always prefer the dry ones.
Dry scallops contain no preservatives and do not produce much water when cooking them. The downside is that dry scallops are more expensive however the extra money is worth every penny. They are sweet and fresh tasting so I never buy any other type.
What type of Pan should I use to make Pan Seared Scallops?
My favorite pan to cook this scallop recipe in is a cast iron skillet. The pan gets really hot and the scallops get a really nice seared crust therefore they are really delicious.
You can also use a stainless steel pan to give the scallops a nice golden crust. They can be cooked in a non stick pan however this type of pan will not give it as nice of a crust.
What type of oil is used in this scallop recipe?
I use grapeseed oil because it has a very high smoking point so it doesn't burn quickly. Other oils that you can use with high smoking points are canola oil, avocado oil and peanut oil.
I also pat the scallops dry with paper towels before they are added to the pan. These steps insures a beautiful golden crust.
Beer is perfect to use in cooking!
I am not a stranger to cooking with wine and a light wine sauce would go perfect with pan seared scallops. But this time I decided to try beer instead.
Since there is a craft beer craze, I have jumped on the beer wagon. I've never been a beer girl until now. So many flavors and different kinds that now I like beer. My favorite are the fruity beers with overtones of citrus and mango. A lemony beer would be perfect in this recipe. Since it only needs half a cup, feel free to drink the rest while cooking.
What sides go well with this dinner?
Pan Seared Seared Scallops with Brown Butter Beer Sauce is a perfect dinner to make for Valentines day. As a matter of fact, I might make this with some butternut squash and mushroom risotto or angel hair pasta to go on the side.
If you are looking for lower carbs, a cranberry, pecan and blue cheese salad will be perfect to serve too. Valentines Day is on a week night this year therefore something easy is best for my schedule. This simple dish can be on your table in under 3o minutes. Do you have your menu planned yet?
If you like these pan seared scallops, you will also like Asian Seared Scallops with Spinach.
Happy scallop cooking!
Pan Seared Scallops with Brown Butter Beer Sauce
- One pound large dry scallops
- salt and pepper to taste
- 1 Tablespoon grapeseed oil
- 2 Tablespoons salted butter
- ½ cup beer citrus types work best
- 1 Tablespoon honey
- 1 teaspoon dried thyme
- 2 Tablespoons fresh chopped parsley
- Pat scallops dry with paper towels. Season with salt and pepper.
- Heat the oil in a cast iron pan on medium high heat. Add the scallops to the pan and cook for 2 to 3 minutes on each side or until they have a nice sear on them. Remove from pan and keep warm.
- Add the butter to the pan and turn heat to medium. Cook until butter starts to foam and turns slightly brown. Add beer, honey and thyme. Whisk mixture and cook for a few minutes until liquid is reduced by over half. Add parsley. Place scallops back in pan and pour sauce over them.
- Serve scallops with extra sauce poured over them. Enjoy!