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Seared sea scallops with a golden crust served with calamansi brown butter sauce and delicate microgreens on a white plate.
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🌊 Seared Scallops with Calamansi Brown Butter

These Seared Scallops with Calamansi Brown Butter are simple, elegant, and restaurant-level impressive. Sweet, caramelized scallops are finished with nutty brown butter and bright calamansi juice, creating a sauce that’s rich yet fresh. It’s a fast, luxurious dish perfect for date nights, holidays, or when you want something special without a long prep.
Course Main Course, Seafood
Cuisine Filipino-Inspired, Fusion, Modern American
Keyword brown butter scallops, calamansi scallops, citrus scallops, elegant seafood, Filipino citrus seafood, pan seared scallops, scallops recipe, scallops with calamansi, seafood dinner, seared scallops
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 380kcal
Cost $18 for entire recipe

Equipment

  • Heavy skillet or cast-iron pan
  • paper towels
  • Tongs or fish spatula
  • Microplane or citrus zester
  • Small knife and cutting board
  • Measuring spoons

Ingredients

Scallops

  • 12 large dry-packed sea scallops
  • Kosher salt to taste
  • Freshly ground black pepper
  • 1 tbsp neutral oil avocado or grapeseed

Calamansi Brown Butter

  • 4 tbsp unsalted butter
  • 1 small garlic clove finely minced
  • 2–3 tbsp fresh calamansi juice about 3–4 calamansi
  • ½ tsp calamansi zest
  • Optional: pinch of red pepper flakes
  • Flaky sea salt to finish

For Serving (optional)

  • Microgreens or chives
  • Lemon or calamansi wedges
  • Mashed potatoes risotto, or cauliflower purée

Instructions

Prep the scallops:

  • Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper.

Sear the scallops:

  • Heat oil in a heavy skillet over medium-high heat until shimmering. Add scallops in a single layer, leaving space between them.
  • Sear undisturbed for 2–3 minutes per side until deeply golden and just opaque in the center. Remove scallops to a plate.

Brown the butter:

  • Lower heat to medium. Add butter to the same skillet. Cook, swirling, until butter foams and turns golden brown with nutty aroma (about 2 minutes).

Finish the sauce:

  • Add garlic and cook 10–15 seconds until fragrant. Remove pan from heat and stir in calamansi juice, zest, and red pepper flakes if using.

Serve:

  • Spoon calamansi brown butter over scallops. Finish with flaky sea salt and herbs. Serve immediately.

Notes

  • Use dry-packed scallops only for proper browning; wet scallops release water and won’t sear.
  • Pat scallops completely dry before seasoning—this is the key to a golden crust.
  • Do not overcrowd the pan. Sear in batches if needed to prevent steaming.
  • Add calamansi juice off heat to preserve its bright, floral citrus flavor and prevent bitterness.
  • Brown butter carefully—remove from heat as soon as it turns golden and smells nutty to avoid burning.
  • Scallops cook quickly; overcooking will make them rubbery. They should be opaque and just springy.
  • If calamansi isn’t available, substitute 2 tbsp lime juice + 1 tbsp orange juice.
  • For extra depth, a tiny pinch of sugar or honey balances calamansi’s acidity without making the sauce sweet.