Scallops With Herbed Brown Butter
Serves: 4
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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.
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Ingredients:
| 1 tablespoon | olive oil |
| 1 pound | "dry" sea scallops, side muscle removed |
| kosher salt, freshly ground pepper | |
| 2 tablespoons | (1/4 stick) unsalted butter, cut into small pieces |
| 4 sprigs | herbs (such as tarragon, lemon thyme, or sage) |
| 2 teaspoons | fresh lemon juice |
Directions:
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.
Source: epicurious.com
