Brown Butter Scallops
Brown Butter Scallops – 4 Servings
If you have never had New Bedford Fleet harvested North Atlantic scallops pan-seared with a Brown Butter Sauce – what are you waiting for?
- 1 lb. sea scallops
- 1/2 tsp – Kosher salt
- 1/4 tsp – Freshly ground black pepper
- 1 Tbsp – Olive oil
Brown Butter Sauce
- 2 Tbsp – Unsalted butter
- 1 tsp – Garlic powder
- 4 sprigs of fresh Lemon Thyme or Tarragon
- 2 tsp – Fresh lemon juice
Remove side muscles and pat scallops dry with a paper towel. Sprinkle with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the scallops and sear until deep golden brown on one side, 2-3 minutes. Gently turn scallops and add butter, garlic, and herbs to the pan. Cook, continually spooning butter over the scallops, until scallops are opaque and butter is brown with a nice nutty aroma, about 3 minutes. Add lemon juice. Serve scallops with brown butter sauce.
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