Caramelized Scallops

Prep Time
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"This meal is "knock your socks off" good. So good in fact, that the whole time your eating it you'll think you are eating at one of those very fancy restaurants. The scallops are dipped in sugar and sauteed in clarified butter, literally creating a caramel coating on the outside. The sweet caramel flavor is subtle and with the white wine pan sauce, it is a wonderful compliment to the scallops. This is a recipe you'll be glad to have in your pocket when your looking for a special occasion meal or a dish to impress. From Annie's Eats blog and highly recommended. ********* PLEASE NOTE: Clarified butter is butter that has had the milk solids and water removed. One advantage of clarified butter is that it has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning. Also, without the milk solids, clarified butter can be kept for much longer without going rancid.********It is very easy to make. Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter."

Original is 3-4 servings


  • Serving Size: 1 (286.3 g)
  • Calories 575.9
  • Total Fat - 28.8 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 112.7 mg
  • Sodium - 767.3 mg
  • Total Carbohydrate - 70.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 35.5 g
  • Protein - 12.9 g
  • Calcium - 95.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 91.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper.

Step 2

Heat a skillet on medium-high, for 2 minutes.

Step 3

Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly.

Step 4

Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere.

Step 5

Place the scallops sugar side down in the skillet and saute for 2 1/2 minutes. If the sugar starts to brown too quickly, reduce the heat.

Step 6

Flip the scallops over, and cook for 1 minute more.

Step 7

Add the white wine and lemon juice to the pan, and reduce by half, about 1 1/2 minutes.

Step 8

Transfer the scallops to a platter or serving dishes.

Step 9

Pour the pan juices over the top and garnish with chopped parsley, chives, and lemon zest.

Step 10

Serve immediately.


No special items needed.

3 Reviews


OMG these scallops are some of the best I have ever had. Succulent and sweet, and the scallops were so tender. I hate rubbery scallops!


review by:
(22 Jan 2014)


If you love seafood like we do you have got to try these simple to fix, but great flavored scallops. They are impressive to the eye as well as the tummy and a great entree to serve dinner guests. We will have these more than once!


review by:
(7 Nov 2013)


These scallops themselves were so sweet and tender. The wine really enhanced the flavor and the lemon balanced out the sweet from the sugar. These are decadent and could be served to guests but who needs a special occasion to enjoy something this good!


review by:
(23 Aug 2013)

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