Pan Seared Scalloos with Brown Butter Sauce
Pan Seared Scalloos with Brown Butter Sauce

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pan seared scalloos with brown butter sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pan Seared Scalloos with Brown Butter Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Pan Seared Scalloos with Brown Butter Sauce is something which I’ve loved my whole life.

Remove from heat and stir in lemon juice. Add butter to pan (being careful not to burn). Transfer scallops to large plate and tent loosely with aluminum foil. Use a small egg pan for the browned butter sauce.

To get started with this recipe, we must first prepare a few components. You can cook pan seared scalloos with brown butter sauce using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pan Seared Scalloos with Brown Butter Sauce:
  1. Make ready 12 sea scallops
  2. Get 1 tablespoon olive oil, plus Moore fir coating scallops
  3. Prepare 2 tablespoons blackening seasoning mixed with 1 teaspoon rice flour
  4. Get For Brown Butter Lemon Sauce
  5. Prepare 8 ounces salted butter
  6. Make ready to taste Black pepper
  7. Get Juice and zest of 1 lemon
  8. Take Sliced green onions for garnish

Remove the scallops to a plate and tent loosely with foil. Wipe out the skillet and repeat cooking with the remaining oil, scallops, and butter. Serve immediately with browned butter sauce. Remove scallops from pan and set aside.

Instructions to make Pan Seared Scalloos with Brown Butter Sauce:
  1. Mix Lightly brush scallops with olive oil, season with blackening seasoning mixture
  2. Heat the 1 tablespoon olive oil on a skillet, sear scallops in hot oil about 2 minutes per sfe
  3. Meanwhikne melt butter until foam subsides and it becomes golden, stirring, remove to a bowl to prevent burning and add lemin
  4. Pour iver scallops and serve hot with green onions

Serve immediately with browned butter sauce. Remove scallops from pan and set aside. Add more butter to the pan and stir in garlic; cook for a minute, stirring frequently. Stir in wine and cook until reduced. Return scallops to the pan; spoon sauce over the scallops, squeeze some lemon juice, garnish with parsley, and serve.

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