LEMON BROWN BUTTER

By LaLaCooks

Serve with Pan-Seared Scallops

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter , cut into 4 piece
• 1 small shallot , minced (about 1 1/2 tablespoons)
• 1 tablespoon minced fresh parsley leaves
• 1/2 teaspoon minced fresh thyme leaves
• 2 teaspoons juice from 1 lemon
• Table salt and ground black pepper

Details

Adapted from cooksillustrated.com

Preparation

Step 1

Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice. Season to taste with salt and pepper. Cover to keep warm.