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Seared Scallops with Grapefruit Brown Butter

Six perfectly seared scallops glistening in grapefruit brown butter sauce on a white plate.
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This recipe guides you through searing large sea scallops to a perfect golden crust and serving them with a bright, nutty brown butter sauce flavored with fresh grapefruit.

Ingredients

Scale
  • 1 lb large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 1/4 cup fresh grapefruit juice
  • 1 teaspoon grapefruit zest
  • 1 shallot, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the scallops: Remove the small side muscle from each scallop if present. Place the scallops on a plate lined with paper towels and press more paper towels on top to absorb all surface moisture. This drying step is key for a good sear. Season lightly with salt and pepper.
  2. Heat the pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil. When the oil shimmers, carefully place the scallops in the pan, ensuring they do not touch.
  3. Sear the first side: Cook the scallops undisturbed for 2 to 3 minutes until a deep golden-brown crust forms on the bottom. Do not move them during this time.
  4. Flip and finish: Flip the scallops and cook for another 1 to 2 minutes until they are opaque throughout but still tender in the center. Remove the scallops from the pan and set them aside on a clean plate.
  5. Make the brown butter sauce: Reduce the heat to medium. Add the butter to the same skillet. Let the butter melt, foam, and then subside. Continue cooking, swirling the pan occasionally, until the milk solids turn brown and the butter smells nutty (about 3 to 5 minutes). Watch carefully to prevent burning.
  6. Add aromatics: Add the minced shallot to the brown butter and cook for 30 seconds until fragrant.
  7. Deglaze and finish sauce: Remove the pan from the heat immediately. Carefully pour in the grapefruit juice, stirring quickly to stop the butter from burning. Stir in the grapefruit zest. Taste the sauce and add salt and pepper as needed.
  8. Serve: Arrange the seared scallops on plates and spoon the grapefruit brown butter sauce over them.

Notes

  • Use dry-packed scallops if possible; wet-packed scallops release too much water during searing.
  • For a richer flavor, use high-quality European-style butter for the brown butter.
  • If you prefer a thicker sauce, let the sauce simmer gently for one minute after adding the juice, but do not boil vigorously.
  • Serve immediately with steamed asparagus or wild rice pilaf.

Nutrition

Find it online: https://spoonswirl.com/seared-scallops-with-grapefruit-brown-butter/