Brown Butter Seared Scallops

Name: Brown Butter Seared Scallops
Total time: 10 min
Ingredients: 3 tablespoons unsalted butter, divided; 16 sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note); ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 tablespoon chopped fresh herbs, such as tarragon, sage or parsley; 1 tablespoon lemon juice

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Total: 10 minutes

Author : Carolyn Casner

Ingredients

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3 tablespoons unsalted butter, divided16 sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note)¼ teaspoon salt¼ teaspoon ground pepper1 tablespoon chopped fresh herbs, such as tarragon, sage or parsley1 tablespoon lemon juice

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Instructions

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Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.