Golden-crusted seared scallops with brown butter and lemon. Quick, elegant.
Use dry-packed scallops, not wet-packed. Remove the side muscle; it is tough.
U10 means under 10 per pound - the largest size. This is the foundation technique for all scallop dishes.
Ingredients
Scale
Measurement units
- 1 ½ lb Large dry-packed sea scallops (U10)
- 2 tbsp Vegetable oil
- 3 tbsp Butter
- ¾ tsp Salt
- ¼ tsp Black pepper
- 1 whole Lemon
- 2 tbsp Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 1 ½ lb Large dry-packed sea scallops (U10)
- 2 tbsp Vegetable oil
- 3 tbsp Butter
- ¾ tsp Salt
- ¼ tsp Black pepper
- 1 whole Lemon
- 2 tbsp Fresh parsley, chopped
Instructions
Prep the scallops
Remove side muscle from each scallop. Pat scallops very dry with a clean kitchen towel on all sides. Season with salt and pepper. Let sit at room temperature 5 minutes.
Ingredients
- scallops (1 ½ lb)
- salt (¾ tsp)
- pepper (¼ tsp)
Sear the scallops
Heat oil in skillet over high heat (400-450°F surface) until smoking. Place scallops in pan, leaving space between each. Do not move. Sear 2 minutes until deep golden crust forms. Flip and sear 1 to 1.5 minutes more. Remove to plate.
Equipment
- stainless steel or cast iron skillet
Ingredients
- vegetable oil (2 tbsp)
Make the brown butter and serve
Reduce heat to medium. Add butter to same pan. Cook, swirling, until butter turns amber and smells nutty, about 2 minutes. Remove from heat. Squeeze lemon juice into butter. Spoon brown butter over scallops. Garnish with parsley. Serve immediately.
Equipment
- stainless steel or cast iron skillet
Ingredients
- butter (3 tbsp)
- lemon juice (1 whole)
- parsley (2 tbsp)
Before you cook
Cook notes
- • Use dry-packed scallops, not wet-packed.
- • Remove the side muscle; it is tough.
- • U10 means under 10 per pound - the largest size.
- • This is the foundation technique for all scallop dishes.
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