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Cooking with Chef Hermann: Scallops with Herbed Brown Butter

Scallops With Herbed Brown Butter

Scallops with Herbed Brown Butter

1 tbsp. olive oil

1 lb. sea scallops, side mussel removed

Kosher salt and ground pepper

2 tbsp. (1/4 stick) unsalted butter, cut into small pieces

4 sprigs herbs (such as tarragon, lemon, thyme or sage)

2 tsp. fresh lemon juice

Heat oil in a large skillet over medium heat, season scallops with salt and pepper and cook until deep golden brown on one side for about three minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often until scallops are cooked through and butter is brown and smells nutty for about three minutes. Add lemon juice. Sear scallops with brown butter pan sauce.

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