Scallops in Brown Butter with Lemon
Tender scallops seared in rich brown butter with garlic, lemon, and parsley make a delicate yet flavorful appetizer.
- Time
- 12 min
- Serving
- 332 kcal
- Ingredients
- ≈ $8.52
- Protein
- 27 g
Ingredients
- 1 Scallopspack 300 g ≈ $16.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
- 2 Butterpack 180 g ≈ $1.58 18 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Lemon≈ $4.70 per kg 30 g
- 5 Parsleypack 50 g ≈ $1.50 6 g
- 6 Olive oil 5 ml
- 7 Salt 1 g
- 8 White pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat scallops1 completely dry with paper towels, season generously with salt and white pepper.
Heat a skillet over high heat, add olive oil and half the butter2.
Place scallops1 in a single layer and sear for 2 minutes undisturbed until golden brown.
Flip scallops1, add remaining butter2 and finely chopped garlic3.
Cook another 2 minutes, basting with butter2, until scallops1 are firm and opaque inside.
Remove from heat, drizzle with lemon4 juice, and sprinkle with chopped parsley5.
Serve immediately while the crust stays warm.
Tips
- Why it works
- Pat the scallops dry so the butter doesn't hiss and splatter while frying. A wet surface prevents a crust from forming.
- Substitutions
- Use ghee instead of butter. The taste will be less delicate, but it suits quick cooking. Replace the lemon juice with vinegar (5 ml), but use half as much.
- Common mistakes
- Scallops stay raw inside if you flip them too early. Check: the inside should be opaque, not translucent.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Reheat in a pan for 1 minute without oil so the crust doesn't turn soft.
- Serve with
- Serve with dry white wine or crusty rye bread on a festive table.
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