Scallops with Herbed Brown Butter

By garciamoss

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.

Ingredients

• 1 lb. sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
• 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
• 2 tsp. fresh lemon juice
• 1 tablespoon olive oil

Details

Adapted from bonappetit.com

Preparation

Step 1

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.