Seared Scallops with Pecan Brown Butter

As the Executive Chef & Director of Culinary Enrichment for Oceania Cruises, Chef Kathryn Kelly has evolved the way travellers have come to understand global cuisines while exploring the world by sea. Here’s one of her recipes to try at home!

Photo: Oceania Cruises


  • 6 dry diver scallops, room temperature
  • 2 to 3 tablespoons clarified butter
  • 2 tablespoons butter cubed
  • ¼ cup crushed pecans
  • 4 ounces jumbo lump crab meat
  • 6 parsley leaves
  • 4 lemon wedges


Pat the scallops very dry. In a large sauté pan over high heat, warm enough clarified butter to generously coat the bottom of the pan. When the pan is searing hot, use tongs to carefully place the scallops in the pan. Sear the scallops to a caramel color, flip and sear the other side to a caramel color, noting that the second side will take less time.

Transfer the scallops to a plate and reserve warm. Decrease the heat to medium-high and add the cubed butter to the pan. Heat until the butter begins to brown and then add the pecans. Toast the pecans until golden brown and then add the crab meat and warm through. Divide the scallops between 2 plates, top each with pecans and crab meat and drizzle with any butter remaining in the pan. Squeeze 1 lemon wedge over each serving, garnish each scallop with 1 parsley leaf and finish each plate with a remaining lemon wedge.

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