This simple and quick recipe is seriously worth the decadence provided by a bathing of butter. Be sure to ask your fishmonger for “dry scallops” – ones that are not injected with water solutions to plump them. Dry scallops brown better in the pan.
- 1 tablespoon olive oil
- 1 pound dry sea scallops
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- Sprigs of fresh herbs such as thyme
- Squeeze of fresh lemon
Blot the scallops dry with a paper towel and season with salt and pepper. Heat a large non-stick skillet over medium-high heat. Add the oil. Add the scallops and cook until nicely browned on one side, about three minutes. Turn the scallops and add the butter and herbs to the pan. Continue cooking an additional 3 minutes while spooning the butter over the scallops until the scallops are cooked through and the butter browns (not burns) and smells fragrant and nutty. Remove from heat, add a squeeze of lemon juice and serve with the brown butter pan sauce.
Makes 4 appetizer servings.