Pan Seared Scallops in Brown Butter Sauce -- Serves 2
8 large fresh sea scallops (about 1
pound)
5 T
unsalted butter, divided
1 T
extra-virgin olive oil
2 T
chopped flat-leaf parsley
1 T
juice of 1/4 lemon
-
Salt
-
White Pepper
Using paper towels, dry scallops until every last bit of surface moisture is removed. Sprinkle on both sides with S&P.
In large heavy skillet over medium heat, melt 1 T butter with olive oil. When foam subsides turn heat to high and let oil get nice & hot. Carefully add scallops. Keep 3/4" from any others and from sides of pan.
Cook scallops without harassing them, no pushing, etc., 2-3 minutes until a nice brown crust appears. Turn and cook the other side for 2 minutes until a nice crust appears there, too. Remove with tongs or spatula to 2 warmed plates.
Reduce heat to medium & add remaining 4 Ts butter. It will foam then turn a nice nutty brown color within a couple of minutes. Add parsley & lemon juice, give it a swirl, then pour over the scallops on each plate.
Serve with Couscous and asparagus.