Brown Butter Scallops with Herbs

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Scallops. The most delicious bivalve mollusk of them all. It’s always seemed like an impossible feat to cook scallops well, but I finally bucked up and gained the courage to cook some scallops after some extensive research and preparation. for my first foray into the mollusk cooking kingdom, I looked to Bon Appetit to provide me with the easiest and simplest scallop recipe. The only trick to cooking scallops is that you can only cook them for 3 minutes tops on medium heat. Any longer, or hotter, and the scallops will turn tough and definitely not delicious.

Brown Butter Scallops with Herbs

Recipe c/o Bon Appetit Magazine 

Ingredients

4-5 medium to large scallops
2 tbsp. unsalted butter
3-4 Sage leaves
Sea salt and freshly cracked black pepper
2 tbsp. Olive Oil

1. After you take the scallops out of the fridge, pat until they are bone dry. Season with sea salt and freshly cracked black pepper.

2. Heat the olive oil in a pan on medium heat and place scallops in. Sear scallops on one side for three minutes. Once they’re ready to flip, put the butter and herbs in the pan. As the scallops cook on the other side, carefully spoon the melted butter and herb mixture over the scallops as they cook on the other side.

3. When they’re ready to serve, plate the scallops and pour the remaining butter mixture over the scallops.

 

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