Scallops with Herbed Brown Butter
Servings
Prep Time
Cook Time
Ready In
Recipe: #12449
April 26, 2014
Categories: Dinner, Lunch, Main Dish, Shellfish, Scallops, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs more
"Scallops, to me, are always a special dinner. They are expensive so you want a recipe that you can rely on and that pleases your palate. I like this one. Ask your fish market for "dry scallops" They release very little liquid and that is the key to get a good crusty sear on the scallops. The photos are East Coast Sea scallops not Dry scallops but they were very good. This recipe is from bon appetit magazine"
Ingredients
Nutritional
- Serving Size: 1 (363.3 g)
- Calories 161.9
- Total Fat - 9.7 g
- Saturated Fat - 4.3 g
- Cholesterol - 42.5 mg
- Sodium - 447.5 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 13.7 g
- Calcium - 13.4 mg
- Iron - 0.6 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Step 1
Heat oil in a large skillet, medium high heat
Step 2
Season scallops with salt and pepper
Step 3
Cook scallops on one side for apprx. 3 minutes or until golden and crusty
Step 4
Flip the scallops and add the butter and herb sprigs to the pan
Step 5
Continue cooking,spoon butter over the scallops, until they are cooked and browned apprx. 3 minutes
Step 6
The butter should be nicely browned, add lemon juice
Step 7
Decorate with a sprig of herb and serve pouring any pan juices over the scallops.
Tips & Variations
No special items needed.
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