Seared Scallops with Lemon Brown Butter

Delicious!

Seared Scallops with Lemon Brown Butter
Seared Scallops with Lemon Brown Butter

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

Ingredients

  • 2

    Tbsp olive oil

  • 2

    shallots, finely chopped

  • 1/2

    tsp each, salt and white pepper

  • 1

    tomato, chopped - or 1/2 pint cherry tomatoes quartered

  • 3

    large cucumbers, pealed and seeded

  • 1/4

    c each, water and chicken broth

  • 1/2

    c finely chopped parsley

  • 12

    large sea scallops

  • 1/2

    stick butter

  • Juice of 1/2 lemon

Directions

1. Heat the olive oil in medium skillet over medium high heat,; add shallots. Cook, stirring, until softened, about 2" - season with 1/4 tsp each of the salt and pepper. Add the tomatoes and cook, stirring, about 2-3". Add cucumbers, cook, stirring until begin to soften, 1-2 minutes. Add chicken broth and water, cook until liquid is absorbed, about 3-4". Toss with parsley, cover to keep warm, lower the heat to low. 2. Meanwhile, season scallops with remaining 1/4 tsp salt and pepper. Heat 2 Tbsp of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat. Put scallops in skillet; cook, without moving, until scallops form a dark crust, about 3". Turn, cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare. 3. Remove scallops from pan and keep warm. Heat the remaining 2 Tbsp of butter in skillet until foamy; stir in lemon juice. Serve scallops next to the cucumbers, drizzled with the lemon brown butter.

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