Seared Scallops with Brown Butter & Chive Sauce
Courtesy of Lobster Place/Cull & Pistol Test Kitchen
For an easy weeknight dinner, one of our go-to favorites has to be seared scallops. We’ve played around with a couple different approaches to getting that perfect caramelized crunch and deep dark char and the recipe that we’ve posted here is the clear winner. I cooked it up the other night with a brown butter chive sauce and served it over some sautéed chard along with a little couscous on the side. Simple and delicious.
- U10 Jumbo Dry Scallops
- Salt & Pepper
- 2 Tblsp Clarified Butter
- 1/3 Cup of White Wine
- 1 tspn Chives
- 1 tspn Lemon Juice
Rinse the scallops & dry them with paper towels to remove all of the moisture. Season on one side w/ salt and pepper.
In a nonstick pan, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the scallops, seasoned-side down. It’s important not to move the scallops around while they’re in the pan or else they won’t form that all-important seared crust on the outside. While the scallops are searing, season the top side.
After about 5 minutes, flip the scallops over and add two tablespoons of butter to the pan. Once the butter melts, continuously spoon it over the scallops, allowing them to develop a deep dark brown color. After about a minute, remove them from the pan & transfer them to a serving plate.
Reduce the heat to medium and add the white wine. Allow the alcohol to burn off for about 10 seconds and then add the chives and lemon juice. Season the sauce with salt and pepper to taste.
Pour the sauce over the scallops and serve.