SCALLOPS WITH HERBED BROWN BUTTER

April 10, 2015
scallops with herbed brown butter, scallops, seafood, dinner, kid approved, cooking with herbs

I’ve officially subscribed to Bon Appetit magazine for ten years now and it is the single standing magazine I continue to subscribe to after trying out all others. Reason being you might ask? With recipes as decadent and delectable as this…it’s convincing to wait for their newest issue every month and see what new recipes they’ll feature. This scallops with herbed brown butter recipe is simple but yet so packed with flavor within each tender bite of these big bay scallops! Mmmm!

Scallops with Herbed Brown Butter

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

Prepare

1. Heat oil in a large skillet over medium-high heat. Pat scallops dry.
2. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. 3. Turn scallops and add butter and herbs to pan.
4. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer.
5. Add lemon juice. Serve scallops with brown butter pan sauce.

Scallops with Herbed Brown Butter
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 lb. sea scallops, side muscle removed
  2. Kosher salt and freshly ground black pepper
  3. 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
  4. 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
  5. 2 tsp. fresh lemon juice
  6. 1 tablespoon olive oil
Instructions
  1. Heat oil in a large skillet over medium-high heat. Pat scallops dry.
  2. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes.
  3. Turn scallops and add butter and herbs to pan.
  4. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer.
  5. Add lemon juice. Serve scallops with brown butter pan sauce.
Adapted from Bon Appetit
Adapted from Bon Appetit
Florida Girl Cooks http://floridagirlcooks.com/
scallops with herbed brown butter, scallops, seafood, dinner, kid approved, cooking with herbs

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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