Scallops with Herbed Brown Butter - Bon Appetit

By á-46

Ingredients

• Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
• 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

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.