Citrus and Brown Butter Sea Scallops Recipe

Stephanie Harris-Uyidi of The Posh Pescatarian knows the health benefits of sticking to a seafood diet. Learn how to make this delicious sea scallop recipe at home! And for more delicious pescatarian recipes, pick up Stephanie’s cookbooks!

Note: If you can’t find dry sea scallops, simply dust your scallops with a bit of flour before adding to the pan.

Citrus and Brown Butter Sea Scallops Recipe
Serves 2


4 to 6 jumbo dry sea scallops (U10)
Sea salt, to taste
Freshly cracked black pepper, to taste
1 tablespoon ghee
1 tablespoon unsalted butter
1 tablespoon shallot, finely chopped
3 sprigs fresh thyme, divided
Zest and juice of 1/2 large naval orange
1/2 large navel orange, cut in slices


1. Pat scallops dry with paper towels, and season lightly with salt and pepper.

2. In a large cast iron skillet over medium-high heat, add ghee. After 30 seconds, add scallops; do not crowd the skillet. Sauté until browned, about 2 minutes, then turn over and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.

3. Return skillet to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and 2 sprigs thyme, and sauté for 1 minute. Add orange juice and zest.

4. To serve, place 2 to 3 scallops on each plate, spoon butter sauce over and garnish with orange slices and remaining fresh thyme.


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