Brown Butter Seared Scallops with Squash and Sage Tips, FAQ & printable recipe

Tips for success

Keep your scallops cold until the moment they go into the pan. Chilled scallops hold their shape better and form a crust before the interior overcooks. Pat them dry on both sides right before seasoning, and avoid soaking them in water. A dry surface and a hot pan are the two conditions that make a good sear possible, so take the time to set them up properly before the butter starts to brown.

Brown butter moves from golden to burnt in seconds, so stay close to the stove. Swirl the skillet gently to keep the milk solids moving and to spread heat evenly. When the butter smells nutty and shows amber flecks, it is ready. Add the squash and sage immediately to halt the browning, and keep the heat at medium rather than high. A thermometer and a steady hand make the process easier and more consistent.

Variations

• Lemon brown butter: Add a small squeeze of fresh lemon juice to the brown butter just before spooning it over the scallops. The acidity brightens the nutty butter and balances the sweetness of the squash, while keeping the same cooking method and ingredients.
• Acorn squash: Swap butternut squash for acorn squash, peeled and cubed to a similar size. Its slightly milder flavor and tender flesh cook in the same brown butter, and the sage and cheese work just as well with it.
• Extra crisp sage: Fry the sage leaves in the brown butter for an extra minute, until they turn crisp and translucent. Remove them with a slotted spoon and scatter them over the plated scallops for a bolder texture and aroma.
• Pecorino finish: Use finely grated Pecorino Romano in place of the aged cheese for a sharper, saltier finish. It melts quickly at the edges of the scallops and crisps into a golden, savory crust.

Storage and make-ahead

Fridge

Store cooled scallops and squash in separate sealed containers up to 1 day.

Freezer

Scallops are best eaten fresh; freezing changes their texture and is not recommended.

Reheat

Warm leftover scallops gently in a skillet with a spoon of butter over low heat, just until hot.

Leftover scallops keep best when cooled quickly and stored in a shallow airtight container. Let them cool for no more than 2 hours at room temperature, then refrigerate them promptly. Store the squash separately from the scallops so the scallops do not become soggy. Keep the brown butter in a small sealed jar.

The grated cheese can be kept in its own container so it stays dry. Use leftovers within one day for the best texture, since scallops lose their crust once stored and become firmer as they chill. Label containers with the date so you know exactly how long they have been kept.

Several components can be prepared in advance to make the final cooking faster. Peel and cube the butternut squash up to a day ahead, then store it in an airtight container in the refrigerator. Pick the sage leaves and keep them dry on a paper towel, covered loosely. Grate the aged cheese and keep it sealed so it stays fresh and dry.

Scallops should be seasoned and cooked just before serving because they lose their crust and moisture when held. Browning the butter takes only a few minutes, so do it while the scallops rest on the board. Preparing the ingredients ahead keeps the cooking itself quick and focused.

Serving ideas

Serve the scallops right away over the warm squash, because the golden crust softens as it sits. Spoon the sage-infused brown butter over the top so every scallop is glossy and fragrant.

Crisp sage and lacy cheese add texture, and the squash gives a naturally sweet base that balances the savory cheese and nutty butter. Offer a few extra crisp sage leaves and a little black pepper at the table for finishing. Serve on warm plates to keep the dish hot from the first bite to the last.

This dish works well as a main course for two with a simple green salad alongside, dressed lightly so it does not compete with the butter. A crisp white wine or a sparkling water with lemon complements the sweetness of the squash.

Because the recipe is quick, it suits a weeknight dinner or a relaxed occasion at home. Keep the table setting simple so the golden scallops and brown butter remain the focus of the meal.

Frequently asked questions

Recipe card

Brown Butter Seared Scallops with Squash and Sage

Prep 20 minCook 25 minTotal 45 minServes 2

Ingredients

• 1 lb butternut squash, peeled, seeded and cut into small cubes
• 3/4 lb fresh sea scallops, patted dry
• 10 fresh sage leaves, whole
• 4 tbsp unsalted butter
• 1/3 cup hard aged cheese, finely grated
• kosher salt, to taste
• black pepper, to taste

Instructions

1. Cut the butternut squash into small cubes about 1/2 inch wide. Pick the sage leaves from their stems and keep them whole. Finely grate the aged cheese over the small holes of a box grater so it forms a fluffy pile of shreds. Set everything near the stove.
2. Pat the sea scallops very dry with paper towels, then season both sides with kosher salt and black pepper. Keep them in the refrigerator until the pan is ready, and leave them out no longer than 30 minutes before cooking.
3. Melt the butter in the cast iron skillet over medium heat. Let it foam, then swirl the pan as it turns nutty and golden brown, watching for brown flecks at the bottom.
4. Add the diced squash and the sage leaves to the brown butter. Toss to coat and cook, stirring now and then, until the squash is tender and lightly browned at the edges.
5. Push the squash to the side of the skillet, or move it to a plate. Place the seasoned scallops in the hot butter with space between them. Sear without moving them until a deep golden crust forms on the bottom.
6. Flip each scallop with tongs. Spoon the bubbling brown butter and sage over the tops, then sprinkle the grated cheese over the scallops so it melts and crisps at the edges. Cook until the scallops are opaque and firm all the way through, reaching 145°F (63°C).
7. Spoon the roasted squash onto warm plates. Arrange the scallops over the squash, then spoon the sage-infused brown butter over the top. Serve right away while the crust is still crisp.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

560

Protein

36 g

Carbohydrates

32 g

Fat

30 g

Fiber

4 g

Sugar

8 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.