Seared Scallops with Brown Butter & Lemon Sauce Recipe
Join Carla as she demonstrates how to make seared scallops with brown butter and lemon sauce. This recipe is perfect for practicing your pan-roasting and searing skills, as scallops cook quickly and are easy to get a crispy exterior on. Make sure to use dry scallops, as they will provide the best results. The sauce, called "sauce Grenaa blahs," is made with lemon juice, lemon segments, chives, and capers, giving it a tangy and flavorful taste. Once the scallops are cooked to perfection, they are topped with the creamy and shiny sauce. Serve the seared scallops as a delicious appetizer or main course and impress your guests with this restaurant-quality dish.
Ingredients:
- Dry scallops
- 2 lemons
- Handful of chives
- Salt and pepper
- Vegetable oil
- 3 tablespoons of butter
- 2 teaspoons of capers
Cooking steps:
- Prepare the scallops by removing the side muscles and distinguishing the top and bottom sides.
- Juice 2 lemons and segment 1 lemon.
- Chop a handful of chives.
- Season both sides of the scallops with salt and pepper.
- Heat a stainless steel skillet over medium-high heat and add vegetable oil.
- Place the scallops in the pan, presentation side down, and let them sear until a golden-brown crust forms.
- Flip the scallops and cook the other side until cooked through.
- Remove the scallops from the pan and set them aside.
- Lower the heat and add butter, stirring and scraping up the brown bits in the pan.
- Add lemon juice, lemon segments, and reduce the sauce slightly.
- Drain capers and add them to the sauce along with chives.
- Stir until the sauce is emulsified and shiny.
- Serve the scallops with the brown butter and lemon sauce.
