Seared scallops with brown butter
Seared scallops with brown butter, from above
Non vegFrance

Seared scallops with brown butter

Golden crusts, nutty butter, a squeeze of lemon. Three minutes of cooking, endless showing off.

15 minTime
12 gProtein each
mildSpice
The pilgrim's shell2 chapters · 1 min read

Make it your way

Grandma's wayPan seared scallops in beurre noisette with lemon.
The original
184kcalsame
12 gproteinsame
0 gfibresame
15minutessame

Seared scallops with brown butter.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Scallops12 large, side muscle removed
Cooking oil (vegetable oil)2 tsp
Butter3 tbsp plus 1 tsp
Sage leaves6 leaves (or capers)
Lemon juice1 tbsp
Flat leaf parsleyto garnish
Saltto taste
Black pepperto taste

Method

5 steps
  1. 1Pat scallops very dry and leave them on paper towels in the fridge for 10 minutes.
  2. 2Heat oil in a heavy pan until shimmering. Season scallops and lay them in, clockwise, not touching.
  3. 3Leave them alone until a deep golden crust forms.
  4. 4Flip, add butter and sage and swirl until the butter browns.
  5. 5Add lemon juice, spoon over the scallops and serve immediately.
Serve it like this

Arrange three scallops per plate on a swoosh of cauliflower or pea puree, spoon brown butter over and add a crisp sage leaf.

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Make it a meal

What goes with Seared scallops with brown butter: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Baguette150 min
On the side Mashed potatoes30 min
On the side Pommes duchesse60 min
To drink Chocolat chaud10 min
Something sweet Tarte au citron90 min
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