RECIPE
Scallops with Herbed Brown Butter
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
INGREDIENTS (4 Servings) • • •
½ Kg. sea scallops, side muscle removed 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
• • •
2 tsp. fresh lemon juice 1 tablespoon olive oil Sea salt and freshly ground black pepper
METHOD 1. Heat oil in a large skillet over medium-high heat. 2. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. 3. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. 4. Add lemon juice. Serve scallops with brown butter pan sauce.
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