Brown Butter Scallops

• 12 large sea scallops
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 lemon, for garnish

Steps

1. 1 Pat scallops dry with paper towels and season with salt and pepper.
2. 2 In a large skillet over medium heat, melt 1/4 cup butter until it begins to foam.
3. 3 Add scallops, leaving space between each, and sear for 2-3 minutes per side until golden.
4. 4 Remove scallops to a plate and keep warm.
5. 5 In the same skillet, melt the remaining butter until it turns a nutty brown, watching closely to avoid burning.
6. 6 Drizzle brown butter over scallops.
7. 7 Garnish with chopped parsley and lemon wedges before serving.

Equipment

• Large skillet
• Tongs or spatula

Variations

• Add a splash of white wine or lemon juice to the brown butter for extra flavor.

Substitutions

• If sea scallops aren't available, use bay scallops, adjusting the cooking time to prevent overcooking.

Pairings

• A simple green salad with a light vinaigrette.
• Toasted baguette slices for sopping up the sauce.

Nutrition

Tips

• Use a dry paper towel to ensure scallops are properly patted dry for a good sear.
• Don't crowd the pan; cook in batches if necessary to avoid steaming the scallops.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended for freezing due to texture changes in scallops.

Serving Suggestions

• Serve with a side of garlic mashed potatoes and steamed asparagus.
• Pair with a crisp sauvignon blanc for a refreshing contrast.

FAQ