Seared Scallops with Lemon Brown Butter

By á-73721

Delicious!

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

Preparation

Step 1

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.