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Scallops With Herbed Brown Butter
When you go to your fishmonger make sure to ask for “dry” scallops. Dry scallops are free of preservatives and release only a small amount of liquid while cooking, which is the key to getting a good crusty sear.
INGREDIENTS
1 Tablespoon Olive Oil
1 Pound Sea Scallops (Side Muscle Removed)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter (Cut Into Small Pieces)
4 Tarragon Sprigs
2 Teaspoons Freshly Squeezed Lemon Juice
In a large-size sauté pan heat olive oil over a medium-high heat for 1 minute. Season scallops with kosher salt and pepper. Place scallops in sauté pan and cook for 3 minutes on one side (until golden brown). Turn scallops and add butter and tarragon. Continue to cook. Spoon butter over scallops for 3 minutes longer or until scallops are cooked through and butter is brown and has a nutty aroma. Add lemon juice. Remove pan from heat and transfer to serving plate. Serve with brown butter pan sauce. Serves 4
