Brown Butter Seared Scallops

Ingredients

3 tablespoons unsalted butter, divided
16 sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note)
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon chopped fresh herbs, such as tarragon, sage or parsley
1 tablespoon lemon juice

Directions

Step 1

Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.

Tips

Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Facts

Serving Size: 4 Scallops

Per Serving:

157 calories; protein 13.9g; carbohydrates 4.1g; dietary fiber 0.1g; sugars 0.1g; fat 9.2g; saturated fat 5.5g; cholesterol 50.1mg; vitamin a iu 279.9IU; vitamin c 1.5mg; folate 19.3mcg; calcium 12.9mg; iron 0.4mg; magnesium 26.4mg; potassium 247.6mg; sodium 591.2mg.

Exchanges:2 Lean Protein, 1 1/2 Fat

Briana G

butter, pepper, Scallops