Brown Butter Sage Scallops

10 mintues


5 Mintues

4 servings

These Creamy Brown Butter Sage Scallops are one of our newest additions.  The scallops are delicate and delicious; topped with bacon jam to take it to the next level. They make a perfect passed hors d’oeuvres or an accompaniment to a fresh salad. 


  • 12  diver scallops
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup unsalted butter
  • 1 tablespoon finely chopped thyme leaves
  • Creamy Brown Butter Sauce
    • 6 tablespoon unsalted butter
    • 1/2 teaspoon salt
    • 1 teaspoon chopped fresh sage
    • 2 tablespoon heavy whipping cream
  • Bacon Jam
    • 3 lbs bacon
    • 4 cups shallots, finely chopped
    • 2 cups onion, finely chopped
    • 8 garlic cloves
    • 2 teaspoon chili powder
    • 1 teaspoon smoked paprika
    • 1 cup  bourbon
    • 1 cup maple syrup
    • 1/2 cup balsamic vinegar
    • 1 cup brown sugar


  1. In a small sauce pot over medium-low heat melt butter and salt. Add sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in cream and remove from heat.
  2. For Bacon Jam: Cook bacon and set aside. Add shallots and onions to fat and caramelize, then add garlic. Add spices. Increase heat, add bourbon and syrup. Boil for 2-3 minutes. Add balsamic vinegar and brown sugar. Chop bacon and add to mix. Simmer for about 10 minutes.
  3. Pat scallops dry with paper towels and sprinkle with salt and pepper. Heat oil in a large skillet over medium-high heat. Add scallops, in batches if necessary, and cook until golden , about 2 minutes per side. 
  4. Add butter and thyme to skillet; cook until butter is melted. Tilt skillet slightly, and spoon butter over scallops for 1 minute or until cooked through.
  5. Serve immediately with bacon jam and top with brown butter sauce.

CHEF’S TIPS: When cooking scallops make sure the scallops are not touching. You also want to limit the number of times you flip your scallops.

Article Provided By: Allison Thomas