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.