One of the things I’m always trying to do with recipes on this blog is show people how EASY cooking can be. And it can be very easy! However, there are times when you want to get a little fancy with it. These brown butter scallops are sure to impress. And to be honest, it’s not thaaaat complicated. I’ve seen recipes with way more steps than this, and they don’t have half the fanciness level to them.
If you’re new to cooking with scallops, I recommend checking this article out. It goes over all the prep you need to know. There’s not much. However, it can get confusing when I start talking about removing the “feet” from those little guys.
And, if you try this recipe and find that you love scallops like I do then I have two things for you – 1) you can buy frozen scallops in bulk from Whole Foods and they’re so much cheaper! and 2) you should check out my other favorite scallop recipe.
I’m currently on the WW Purple plan and calculated this meal to be 5 points because I didn’t put all of my half of the browned butter on my plate. If you do, it’ll be closer to 8 points. Good either way!
Brown butter scallops with lemon and thymePrint This
- 1/2 cup brown rice, dry
- 1 cup water
- 5-6 handfuls of baby spinach
- 3-4 sprigs of thyme
- 2 tsp olive oil
- 3 tbsp butter
- 1/2 lemon
- 8 scallops
- salt and pepper to taste
Start the rice according to the instructions on the box/bag. I cook mine in the rice cooker. I would start this about 5-10 min before you start the scallops.
While the rice is cooking, begin preparing your scallops. Remove the feet from the scallops. Those are little extra pieces that you’ll see attached to some of the scallops you get. More on that here. Pat them dry with a paper towel and sprinkle the scallops with a bit of salt and pepper on each side.
Heat a medium skillet over medium-high heat (I like to use a cast iron or stainless steel because I think it makes the scallops brown a bit better but any type pan will work!). Add 1 tsp of olive oil and 1 tbsp butter.
Grab another skillet while that’s melting and heat it over medium with the second tsp of olive oil.
Back to the first skillet. Add your scallops to the pan and don’t move them for about 3-4 minutes. While those are cooking, add the spinach to your other skillet and start sauteeing that (adding a bit of salt and pepper if you’d like).
After 3-4 minutes, turn your scallops over and cook for an additional 3-4 min. Make sure you watch them closely because you don’t want to overcook them.
Once that’s done, set your scallops and spinach aside and take one the skillets to re-use for browning the butter. Add the remaining two tbsp butter to the skillet (over medium-high) and let it begin to foam. Add the thyme sprigs at this time.
Once the butter turns a golden brown, turn the heat off. Squeeze the 1/2 lemon over the butter and stir together.
Add the rice, spinach and scallops to your plate and spoon the browned butter over the top!