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.
|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|
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.