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

Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. 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. Add lemon juice. Serve scallops with brown butter pan sauce.

For

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