Health & Fitness
Victoria's Scallops With Herbed Brown Butter
When you go to your fishmonger make sure to ask for "dry" scallops. Dry scallops are free of preservatives and release only a small amount of liquid while cooking, which is the key to getting a good crusty sear.
Victoria's Scallops With Herbed Brown Butter
When you go to your fishmonger make sure to ask for “dry” scallops. Dry scallops are free of preservatives and release only a small amount of liquid while cooking, which is the key to getting a good crusty sear.
INGREDIENTS
Find out what's happening in Wiltonwith free, real-time updates from Patch.
1 Tablespoon Olive Oil
1 Pound Sea Scallops (Side Muscle Removed)
Find out what's happening in Wiltonwith free, real-time updates from Patch.
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter (Cut Into Small Pieces)
4 Tarragon Sprigs
2 Teaspoons Freshly Squeezed Lemon Juice
In a large-size sauté pan heat olive oil over a medium-high heat for 1 minute. Season scallops with kosher salt and pepper. Place scallops in sauté pan and cook for 3 minutes on one side (until golden brown). Turn scallops and add butter and tarragon. Continue to cook. Spoon butter over scallops for 3 minutes longer or until scallops are cooked through and butter is brown and has a nutty aroma. Add lemon juice. Remove pan from heat and transfer to serving plate. Serve with brown butter pan sauce. Serves 4
If you like my Tiny New York Kitchen blogs, please consider "subscribing" and receive new posts via email just as soon as I create them. Just click "get email updates" at this link: http://wilton.patch.com/blogs/victoria-hart-glavins-blog