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Brown Butter Seared Scallops

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo.

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:
  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.
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