Brown Butter Seared Scallops with Butternut Squash and Sage in One Pan Step-by-step instructions

Before you start

Start by gathering every ingredient and tool, because brown butter and seared scallops move quickly once the heat is on. Remove the tough side muscle from each scallop, which is a small rectangular strip attached to the side, and then pat them very dry with paper towels. Season both sides with kosher salt and black pepper just before cooking, not long before, so the surface stays dry.

Peel the butternut squash and cut it into half-inch cubes, then pick the sage leaves from their stems and check that each one is whole and unbruised. Cut the lemon into wedges and set them near the stove. Grate the aged hard cheese on a fine grater and set it on a small plate. Measure the butter into a small bowl and keep the oil nearby.

Instructions

Build the squash base

1. 1Prepare the scallops and squash
   Pat the scallops very dry with paper towels and season both sides with kosher salt and black pepper. Arrange the scallops on a plate, then dice the peeled squash into half-inch cubes and set them on a board beside the sage leaves.
   Look for Scallop surfaces look matte and feel dry to the touch, with no moisture beading on top.
   Tip Dry scallops sear golden; wet ones steam and turn pale. Keep them refrigerated until the pan is ready.
2. 2Grate the aged cheese
   Using a fine grater, grate the aged hard cheese over a small plate or the board until you have a loose pile of golden shreds. Set it aside within easy reach of the stove.
   Look for The cheese falls in light, fluffy shreds rather than clumps.
   Tip Grate just before serving so the cheese stays fresh and aromatic.

The squash is caramelized on most sides, tender when pierced with a knife, and the butter smells lightly toasted in the pan. Check that the cubes are not burning or sticking hard to the bottom of the skillet. If the pan looks dry, add a small spoonful of butter and stir gently before moving on. The squash should be golden brown in places and soft inside. Push it aside so there is clear space in the center of the skillet for the scallops, and make sure the heat is still at medium so the next step can brown without smoking. This stage sets up the sweet, toasted base that the scallops and sage will rest on.

Sear scallops and sage

3. 3Melt butter and sear squash
   Heat the oil in the cast iron skillet over medium heat. Add 2 tablespoons of the butter and let it melt and foam, then add the diced squash and a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until the cubes are caramelized and tender.
   Look for Squash edges turn deep golden and the butter smells lightly toasted.
   Tip Leave the cubes undisturbed for a minute at a time to build color.
4. 4Sear the scallops
   Push the squash to one side of the skillet and add the remaining 2 tablespoons of butter. Add the scallops, then the sage leaves, in a single layer. Cook for about 2 minutes without moving them until a golden crust forms, then flip each scallop and cook 1 to 2 minutes more.
   Look for Each scallop shows a deep golden crust on the bottom and turns opaque at the edges.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not crowd the pan; work in two batches if the skillet looks full.
5. 5Brown the butter and crisp sage
   Spoon the bubbling, nutty brown butter over the scallops, squash and sage as it browns. Continue basting for about 1 minute, until the butter turns amber and the sage leaves are crisp and darkened at the edges.
   Look for The butter turns amber and smells nutty, and the sage leaves look glossy and crisp.
   Tip Remove the pan from the heat if the butter darkens too quickly.

Each scallop has a deep golden crust on the bottom and turns opaque at its edges as it cooks through. The sage leaves sizzle and darken in the foaming butter, and the pan smells rich and nutty. Before you flip, lift one scallop gently with the spatula to check the color. If the crust is pale, leave it for another minute.

After flipping, the second side should brown in one to two minutes and the center should be just firm. Make sure the scallops have not been crowded, since crowded scallops steam and lose their crust. The scallops are ready when the sides are opaque and the centers have just firmed up to the touch.

Brown butter and finish

6. 6Finish with lemon and cheese
   Take the skillet off the heat and squeeze fresh lemon juice over the pan, letting it hiss into the butter. Season with a little more salt and pepper if needed, then scatter the grated cheese and crisp sage over the scallops and squash.
   Look for The lemon sizzles briefly in the butter and the cheese starts to soften on the warm food.
   Tip Add the lemon off the heat so its brightness stays fresh.
7. 7Serve in the pan
   Bring the skillet straight to the table and spoon the scallops, caramelized squash and brown butter onto warm plates. Add lemon wedges on the side for guests to squeeze over their portions.
   Look for The scallops are golden and tender, and the brown butter still shimmers in the pan.
   Tip Serve immediately while the scallops are at their best texture.

The butter has turned amber, smells nutty and toasted, and coats the scallops, squash and sage in a glossy layer. The sage leaves are crisp at the edges. Before adding lemon, take the skillet off the heat so the juice does not scorch in the butter. The lemon should sizzle briefly and release a bright aroma when it lands. Check the seasoning and add a pinch more salt if the brown butter tastes flat. The cheese should be grated and ready to scatter, and the dish should look warm and golden, ready to serve directly from the pan without any further cooking.

Common mistakes

The most common error is cooking scallops that are still damp. Moisture on the surface steams the scallops and prevents the crust from forming, leaving them pale and slightly rubbery. Always dry them thoroughly and season them just before they go into the pan. The second mistake is overcrowding the skillet.

When too many scallops fill the pan at once, the temperature drops and they release liquid instead of searing. Cook in two batches if needed. Third, do not let the butter burn. Brown butter is delicious at deep amber, but once it turns dark brown or smells acrid, it tastes bitter and will ruin the dish. Lower the heat or pull the pan off the burner if it moves too fast. Finally, avoid moving the scallops too early.

How to tell it’s done

Scallops are done when their sides are opaque and golden and the centers have just firmed up, with a slight spring when pressed. They should not be translucent in the middle. Scallops are a shellfish and must reach 145°F (63°C) to be safe to eat, a temperature that a properly seared scallop passes at the moment it turns opaque through the center.

Overcooked scallops become rubbery and dry, so pull them off the heat as soon as they are cooked through. The squash is done when a knife slides into a cube with no resistance and the edges are caramelized and golden. The sage is ready when the leaves look glossy, crisp and darkened at the edges. The butter is ready when it turns a rich amber and smells toasted and nutty.

• Shellfish: 145°F (63°C) in the thickest part