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.
- 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
- Heat oil in a large skillet over medium-high heat. Pat scallops dry.
- 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.
