Recipe: Yummy Pan Seared Scalloos with Brown Butter Sauce

Recipe: Yummy Pan Seared Scalloos with Brown Butter Sauce Delicious, fresh and tasty.

Pan Seared Scalloos with Brown Butter Sauce. Remove from heat and stir in lemon juice. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Pull side muscle off scallops, if needed; pat dry.

Transfer scallops to large plate and tent loosely with aluminum foil.

Use a small egg pan for the browned butter sauce.

Restaurant level food you can make faster than pasta.

You can have Pan Seared Scalloos with Brown Butter Sauce using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pan Seared Scalloos with Brown Butter Sauce

1. Prepare of sea scallops.

2. Prepare of olive oil, plus Moore fir coating scallops.

3. You need of blackening seasoning mixed with 1 teaspoon rice flour.

4. Prepare of For Brown Butter Lemon Sauce.

5. You need of salted butter.

6. Prepare of Black pepper.

7. Prepare of Juice and zest of 1 lemon.

8. Prepare of Sliced green onions for garnish.

If you've gone the seafood route with us before by trying our Easy Shrimp Broil , Crab Salad or Crispy Fried Calamari , you'll remember how easy it is to turn everyday seafood into a classy dinner.

As scallops go, Bay Scallops are definitely on the smaller size and more delicate.

Unfortunately, this means they can quickly become overcooked and rubbery.

This method solves that problem with a fast sear in clarified butter and then flavoring the scallops after they come off the heat with an emulsion of soy sauce, butter, and balsamic vinegar.

Pan Seared Scalloos with Brown Butter Sauce step by step

1. Mix Lightly brush scallops with olive oil, season with blackening seasoning mixture.

2. Heat the 1 tablespoon olive oil on a skillet, sear scallops in hot oil about 2 minutes per sfe.

3. Meanwhikne melt butter until foam subsides and it becomes golden, stirring, remove to a bowl to prevent burning and add lemin.

4. Pour iver scallops and serve hot with green onions.

Pat scallops dry with paper towels, and season lightly with salt and pepper.

Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil.

Remove scallops from pan and set aside.

Add more butter to the pan and stir in garlic; cook for a minute, stirring frequently.

Stir in wine and cook until reduced.