sea scallops with brown butter, capers & lemon
By cbingham
Rate this recipe
4/5
(2 Votes)
Ingredients
- 12 sea scallops
- 1/4 cup EVOO
- S&P
- 3 tbs unsalted butter
- 1 tbs finely chopped shallot
- 2 tbs capers, rinsed
- juice of 1/2 lemon
- 1/3 cup flat leaf parsley, finely chopped
Details
Servings 4
Preparation
Step 1
Pat scallops dry and season with S&P. Heat a large saute pan over medium-high heat and add oil. After 30 seconds, all scallops. Do not crowd pan. Saute until well browned, about 2 minutes, then turn and cook another 2 minutes. Transfer to platter and keep warm.
Return pan to heat, add butter until it begins to foam. Add shallot and capers, saute for about 1 minute, add lemon juice and parsley.
Serve sauce over scallops.
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