Scallops With Browned Butter Sauce Recipes

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

Provided by Alex Witchel

Categories easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

Sea Scallops With Brown Butter, Capers and Lemon image

Steps:

Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

SCALLOPS WITH BROWNED-BUTTER SAUCE

I love the sweet, nutty taste of browned butter. And in this recipe it perfectly compliments scallops for a delicious pasta dish. Recipe is from the recipe cards available in the meat section of the supermarket.

Provided by Lorraine of AZ

Categories Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Scallops With Browned-Butter Sauce image

Steps:

Coat grill rack with nonstick cooking spray. Preheat grill to medium. Season scallops with salt and drizzle them with 1/4 cup lemon juice. Grill scallops 2 minutes on each side or until opaque.
Heat heavy saucepan over medium heat. Add butter and heat, stirring occasionally, until it begins to brown, about 6 minutes. Add garlic and cook 1 minute. Stir in remaining 2 tablespoons lemon juice. Serve scallops over portions of hot cooked spaghetti and spoon sauce over scallops.

Nutrition Facts : Calories 460.2, Fat 35.8, SaturatedFat 22, Cholesterol 147.8, Sodium 570.2, Carbohydrate 5.6, Fiber 0.1, Sugar 0.4, Protein 29.1

Ingredients

1 1/2 lbs bay scallops
1/2 teaspoon salt
1/4 cup plus 2 tablespoons fresh lemon juice, divided
3/4 cup unsalted butter, cut into small squares
1 garlic clove, minced
hot cooked thin spaghetti (4 servings)

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Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

Scallops With Browned Butter Sauce Recipes

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

SCALLOPS WITH BROWNED-BUTTER SAUCE

I love the sweet, nutty taste of browned butter. And in this recipe it perfectly compliments scallops for a delicious pasta dish. Recipe is from the recipe cards available in the meat section of the supermarket.

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