• 12 Fresh dry sea scallops
  • 5 TBSP. bay leaf brown butter
  • 2 TBSP. extra virgin olive oil
  •  Kosher salt to taste


  1. Remove the muscle from the side of each scallop and pat dry. Season with kosher salt.
  2. Fully melt 2 TBSP. bay leaf brown butter in a small saucepan and keep aside on very low heat.
  3. Heat a large sauté pan over medium-high heat.
  4. Just before smoking add the olive oil to coat the bottom of the pan.
  5. Season scallops evenly with salt on both sides. Delicately place scallops in the pan as to not splatter the oil.
  6. Allow to cook untouched for 2-3 minutes until a light brown, caramelized crust forms on the scallops.
  7. Add the remaining 3 TBSP. bay leaf brown butter to the pan and baste the scallops gently for 30 seconds as soon as the brown butter melts.
  8. Flip all of the scallops and cook for another 30 seconds; turn off the heat and remove scallops from the pan immediately to prevent overcooking. Drain on paper towels.
  9. Plate 3 scallops per person and with a spoon sauce with the bay leaf brown butter. Serve hot.

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