Scallops With Herbed Brown Butter

Scallops With Herbed Brown Butter

 

Scallops With Herbed Brown ButterScallops 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

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  • 4 ratings

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