Seared Scallops in Brown Butter Sauce
by Ruth McCarthy
Ingredients
Preparation
Scallops
Step 1
In a small sauce pan on stove top, melt butter on medium high heat and bring to a boil until butter begins to foam up and brown. Make sure not to burn, you will smell a nutty aroma. Take off heat and pour into cool bowl. Set aside.
Step 2
Pat dry scallops. if you are using fresh scallops remove foot from scallops (which is that little tough piece on the side of the scallop that easily peels off). Season with salt and pepper.
Step 3
Heat a cast iron skillet to high heat. Add oil and allow oil to heat up to almost smoking. Add scallops and sear for 3 minutes on each side. Turning only once! Remove scallops and set aside on warm plate.
Step 4
In the same skillet, on medium high heat add white wine, brown butter, and lemon zest and deglaze pan, scraping bits off bottom of pan. Simmer until liquid is reduced by half (should only take a few minutes). Add chopped scallions.
Serve
Step 1
Arrange scallops on plates and spoon browned butter all over.