Sea Scallops are delicate, rich and pair beautifully with brown butter. Toss some pasta on the side to use up the butter or mop it up with a baguette. Blood Orange Salad and Vinaigrette pairs beautifully with the scallops………..on the side or make it a meal by adding the scallops and a little chèvre.
Brown Butter Scallops
It’s important not to overcook scallops, these cook very quickly so high heat will do the trick. Don’t over crowd the pan so if making scallops for more than one person use a large skillet and increase butter proportionally or use smaller pans for each serving. Even better! There are no Carbs!
Ingredients
- 2 large sea scallops
- 2 TBSP butter
- ½ tsp. thyme
- Salt and pepper
- Lemon wedge
Instructions
- Pat scallops dry and lightly salt and pepper both sides.
- Heat butter in small frying pan until bubbling and add scallops.
- Sauté on medium high heat for 2 minutes.
- Flip scallops, sprinkle with the thyme and sauté another 2 minutes.
- Serve immediately with pasta or baguette and a salad.
- *For a light lunch place scallops on the Blood Orange Salad and Vinaigrette, sprinkled with a little chevre.
