Gentl & Hyers
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 in this easy recipe.
Recipe information
Yield
4 Servings
Ingredients
1
lb. sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
2
tablespoons (1/4 stick) unsalted butter, cut into small pieces
4
sprigs herbs (such as tarragon, lemon thyme, or sage)
2
tsp. fresh lemon juice
1
tablespoon olive oil
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 10 Saturated Fat (g) 4v Cholesterol (mg) 50 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 19 Sodium (mg) 300