Brown Butter Scallops
Ingredients:
1 lb sea scallops (about 12-16 large scallops)
2 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh lemon juice
Zest of 1 lemon
1/4 cup dry white wine (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Scallops:
Pat the scallops dry with paper towels. This step is essential to getting a good sear on the scallops. Season them lightly with salt and pepper on both sides.
Cook the Scallops:
Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add the scallops in a single layer. Avoid overcrowding the pan—cook the scallops in batches if necessary.
Sear the scallops for about 2-3 minutes on one side, without moving them, until they form a golden crust.
Flip the scallops over and cook for another 1-2 minutes until they are opaque and cooked through. Remove the scallops from the pan and set them aside on a plate.
Make the Brown Butter Sauce:
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Continue cooking the butter, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma (about 2-3 minutes). Be careful not to burn the butter.
Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the lemon juice, lemon zest, and white wine (if using), and cook for an additional 1-2 minutes until the sauce slightly reduces.
Finish the Dish:
Return the cooked scallops to the skillet, spooning some of the brown butter sauce over the scallops. Let them sit in the sauce for another 1-2 minutes to reheat and absorb the flavors.
Serve:
Transfer the scallops to serving plates, drizzle with the brown butter sauce, and garnish with freshly chopped parsley.
Serve with lemon wedges on the side.