Roasted Scallops with Green Bean and Garlic Brown Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops paired with crispy roasted green beans, finished with a luxurious garlic-infused brown butter sauce that brings out the natural sweetness of both proteins.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1½ poundsfresh green beans(trimmed and halved lengthwise)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 4fresh thyme sprigs
- 1 teaspoonkosher salt(divided)
- ½ teaspoonblack pepper(divided)
- ¼ teaspoonred pepper flakes
- 2 tablespoonsparmesan cheese(grated, optional)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the trimmed green beans with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper on a baking sheet. Spread in a single layer and roast for 15-18 minutes until tender with crispy edges, stirring halfway through.
Tip: Don't overcrowd the pan so the beans can caramelize properly.
- 2
While the beans roast, season both sides of the scallops generously with the remaining salt and black pepper. Let them sit at room temperature for about 5 minutes.
Tip: Dry scallops are key to achieving a golden crust without releasing excess moisture.
- 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, carefully place the scallops in the pan and sear for 2-3 minutes per side without moving them around. Transfer the cooked scallops to a warm plate.
Tip: Resist the urge to move the scallops too much; they need undisturbed contact with the hot pan to develop a proper crust.
- 4
Reduce heat to medium and add 4 tablespoons of butter to the same skillet. Once melted and foaming, add the sliced garlic and thyme sprigs, stirring constantly for about 1-2 minutes until the garlic becomes fragrant and the butter turns golden brown.
Tip: Watch carefully during this step to prevent burning; you want a nutty aroma, not a scorched taste.
- 5
Remove the skillet from heat and stir in the fresh lemon juice and red pepper flakes. Return the scallops to the pan, gently turning them to coat with the brown butter sauce.
Tip: The residual heat will gently warm the scallops without overcooking them.
- 6
Arrange the roasted green beans on individual serving plates or a platter, top with the buttered scallops, and drizzle generously with the pan sauce. Garnish with parmesan cheese if desired and serve immediately.
Tip: Serve right away while everything is still warm and the scallops maintain their tender texture.
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