I always used to prefer fried seafood until I tried brown butter seared scallops at a Lobster & Ale restaurant I used to waitress at. I’ve been obsessed with them ever since, so much so that I knew I had to recreate them at home, and for half the price! Here’s my take on these tasty little morsels. They’re my favorite served over my garlic parmesan risotto, and of course with a tall glass of white wine!
Serves: 1 Pound Wild Caught Sea Scallops – Prepare Time: 10 minutes or less +/-
INGREDIENTS:
BROWN BUTTER SEARED SCALLOPS:
- 1 Pound Wild Caught Sea Scallops, Patted Dry
- 3 Tablespoons Salted Butter
- 1 Tablespoon Fresh Parsley, Minced
- 1 Tablespoon Fresh Lemon Juice
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
DIRECTIONS:
1.) Heat a large cast-iron skillet on medium-high heat. Let come to temperature (about 2-3 minutes depending on your stove). Add 1 tablespoon butter to skillet and let melt.
2.) Pat scallops dry and season with salt and pepper. Once butter has melted in skillet, place scallops in pan in an even layer. Cook until golden brown on the bottom, about 3 minutes.
3.) Flip scallops, adding remaining butter and minced parsley. Continue cooking, spooning butter over scallops until browned on bottom and just cooked through, 2-3 minutes more. Adjust heat as necessary.
4.) Remove from heat and stir in lemon juice, Divide scallops and spoon over lemon butter sauce when serving. Enjoy!
Dinner w/ the Dugans 