Servings: 3
Calories: 258kcal
Ingredients
- ¾ pound dry scallops
- 4 tbsp butter unsalted
- 1 tbsp olive oil extra virgin
- 3 tbsp lemon juice
- 2 tbsp parsley finely chopped
- 1 tsp salt
Instructions
- Start by patting your scallops dry with paper towels to ensure they cook evenly and develop a nice caramelized crust. Season the scallops with salt and pepper on both sides.
- In a large skillet, melt some unsalted butter over medium heat. Once the butter has melted, continue to cook it until it turns a deep golden brown color and develops a nutty aroma.
- Be careful not to burn the butter as it can happen quickly. Once the butter is browned, carefully add the seasoned scallops to the skillet in a single layer, making sure not to overcrowd them.
- Cook the scallops for 2-3 minutes per side or until they are golden brown and cooked through.
- Add the capers and lemon and let the sauce reduce, scraping all the bits. Make sure to not overcook them otherwise they will become rubbery.
- You will know they are ready when both sides of the scallops will be seared to a perfect golden-brown ‘crust’ with the sides opaque all the way through.
- Serve the brown butter seared scallops immediately with a drizzle of additional browned butter on top for extra flavor. Guarnish them with fresh parsley and serve them!
Nutrition
Calories: 258kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Sodium: 1341mg | Potassium: 267mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 695IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!