Scallops With Herbed Brown Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- kosher salt, freshly ground pepper
- 1 pound sea scallops, side muscle removed
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
Preparation 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.
Preparation 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.
