Friday, March 4, 2011

Brown Butter Scallops

$5 and 10 minutes for a decadent starter. Totally worth it!
Get your pan hot on medium-high and melt a tablespoon of butter with a small splash of olive oil (to slow the browning of the butter). Make sure you pat your scallops completely dry before cooking.
Place the scallops in the pan and sear until browned and crispy, about 3-4 minutes.
Season with salt and pepper, and turn over. Cook another 3-4 minutes on the second side, so that the top and bottom are browned but the inside is still soft and velvety.

You can make a real sauce, or just pour the browned butter over the scallops and call it done.

I added 2 TBSP of white wine and chicken stock to my brown butter and fond, which instantly deglazed my pan, poured that over the top of the scallops, and added a few drops of truffle oil to finish.
Incredible decadence in under five minutes.

Serve with a bed of greens, or even a white bean purée, and you have a quick yet sophisticated meal.

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