Scallops with Herbed Brown Butter

By ruthg

Ingredients

• 1 tablespoon olive oil
• 1 pound 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

Details

Servings 4
Adapted from epicurious.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.