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Scallops with Herbed Brown Butter: Bon Appétit Recipe


We love scallops so when we ran across this recipe in the August 2013 edition of Bon Appétit magazine we just had to give it a try! While Barry was preparing the scallops, I stirred up a batch of Creamy Corn Polenta it was a great combination!

Our menu (shown below): Scallops w/ Herbed Brown Butter on Creamy Corn Polenta served with Grape DeLight Salad.

Scallops with Herbed Brown Butter — Bon Appétit Recipe
1 tablespoon olive oil
1 pound sea scallops, side muscle removed
Kosher salt, freshly ground pepper
2 tablespoons (1/4 stick) butter, cut into small pieces
4 sprigs herbs (such as thyme or sage)
2 teaspoons fresh lemon juice

1.  Heat oil in a large skillet over medium-high heat.
2.  Season scallops with salt and pepper.
3.  Add scallops to hot oil and cook until deep golden brown on 1 side, about 3 minutes.
4.  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.

5.  Add lemon juice.
6.  Serve scallops with brown butter pan sauce.

Recipe without photos . . .
Scallops with Herbed Brown Butter — Bon Appétit Recipe
1 tablespoon olive oil
1 pound sea scallops, side muscle removed
Kosher salt, freshly ground pepper
2 tablespoons (1/4 stick) butter, cut into small pieces
4 sprigs herbs (such as thyme or sage)
2 teaspoons fresh lemon juice

1.  Heat oil in a large skillet over medium-high heat.
2.  Season scallops with salt and pepper.
3.  Add scallops to hot oil and cook until deep golden brown on 1 side, about 3 minutes.
4.  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.
5.  Add lemon juice.
6.  Serve scallops with brown butter pan sauce.

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