Pan Seared Scallops | Brown Butter Sauce
Simple Seared Scallops in Brown Butter Sauce
6-8 Fresh large Maine sea scallops (adjust recipe for servings as needed)
Avocado Oil (or any high heat oil for searing)
1 tsp Lemon zest
1/2 Stick Butter
3/4 Cup White Wine
Scallions finely chopped
Make the sauce. in a small sauce pan on stove top, melt butter on medium high heat and bring to a boil until butter begins to foam up and brown. Make sure not to burn, you will smell a nutty aroma. Take off heat and pour into cool bowl. Set aside.
Pat dry scallops. Remove foot from scallops (which is that little tough piece on the side of the scallop that easily peels off) Season with salt and pepper.
Heat a cast iron skillet to high heat. Add avocado oil and sear for 3 minutes on each side. Turning only once! For more on the perfect sear, click here. Remove scallops and set aside on warm plate.
In your skillet, on medium high heat add white wine, brown butter and lemon zest and deglaze pan, scraping brown bits off bottom of pan. Simmer until liquid is reduced by half (should only take a few minutes). Add chopped scallions.
Spoon browned butter over scallops and serve.