Sea Scallops with Brown Butter, Capers and Lemon
ROBERT GUDWIN
ingredients
- Time: 10 minutes
- 12 fresh diver (or dry) sea scallops
- Sea salt and freshly ground black pepper
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot
- 2 tablespoons salt-packed capers, rinsed of excess salt
- Juice of half a lemon
- 1/3 cup (packed) flat-leaf parsley leaves, finely chopped.
directions
- 1
1. Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- 2
2. Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- 3
3. To serve, place 3 scallops on each of four warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Source: ROBERT GUDWIN
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