Seared Scallops with Bay Leaf Brown Butter


Makes 4 servings
  • 12 Very Fresh Dry Sea Scallops
  • 5 Tbsp. (70g) Black & Bolyard® Bay Leaf Brown Butter
  • 2 Tbsp. (28g) Extra Virgin Olive Oil
  • Kosher Salt to taste


  1. Remove the muscle from the side of each scallop and pat dry. Season with kosher salt
  2. Fully melt 2 Tbsp. (30g) Black & Bolyard® Bay Leaf Brown Butter in a small saucepan and keep aside on very low heat.
  3. Heat a large sauté pan over medium-high heat.
  4. Just before smoking add the olive oil to coat the bottom of the pan.
  5. Season scallops evenly with salt on both sides. Delicately place scallops in the pan as to not splatter the oil.
  6. Allow to cook untouched for 2-3 minutes until a light brown, caramelized crust forms on the scallops.
  7. Add the remaining 3 Tbsp. (45g) of the Black & Bolyard® Bay Leaf Brown Butter to the pan and baste the scallops gently for 30 seconds as soon as the brown butter melts.
  8. Flip all of the scallops and cook for another 30 seconds, turn off the heat and remove scallops from the pan immediately to prevent overcooking. Drain on paper towels.
  9. Plate 3 scallops per person and with a spoon, Sauce the warm Black & Bolyard® Bay Leaf Brown Butter all over. Eat while hot!

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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma