Brown Butter Seared Scallops

Prep time: 5 minutes | Cook time: 10 minutes

INGREDIENTS

1 pound dry-packed sea scallops, adductor muscles removed (see note)
½ teaspoon kosher salt 2 tablespoons olive oil 4 tablespoons (½ stick)
unsalted butter
2 tablespoons dry white wine 1 tablespoon lemon juice
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest

PREPARATION

1. Scallops and browned butter are the hosts of this banquet of flavor that is soon to take place in your mouth. Like a nutty cousin, brown butter outshines plain butter in the flavor department. This is the kind of dish that gives off an I-really-know-my way-around-a- kitchen vibe, when the truth is it could not be easier to put together.
2. Pat the sea scallops dry and season with the salt.
3. Heat the olive oil in a large skillet over medium-high Add the scallops and cook for about 2 minutes, until they are golden brown. Flip the scallops and cook for about 1 minute, until golden brown on the other side. Using a slotted spoon, transfer the scallops to a plate and cover with aluminum foil.
4. Reduce the heat to medium-low. Add the butter to the pan and cook until it starts to foam and turn light brown, about 1 Turn off the heat and add the white wine, lemon juice, capers, parsley, and lemon zest. Return the heat to medium-low and cook, stirring, for about 1 minute.
5. Return the scallops to the pan and spoon the sauce on top. Serve

Notes from Uncle Al

1. Buying dry-packed scallops is key here. Scallops in many supermarkets have been soaked in a preservative, which can leave a bitter taste. So pass right by any sea scallops you see sitting in a puddle of cloudy water. Dry scallops have no preservatives, and while they’re usually pricier, you’re not paying for water weight.
2. Look for a tiny flap on the side of your scallops. It’s called the adductor muscle, and it opens and closes the shell and helps the scallop swim, so it is super tough, which is why you should pull it off before cooking.

Recipe courtesy Al Roker from his cookbook, “Al Roker’s Recipes To Live By: Easy, Memory-Making Family Dishes for Every Occasion.” Photo credit: Amy Roth

For more about the cookbook written with his daughter Courtney, read our article “Al Roker and Chef-Daughter Courtney Honor Family Memories with New Cookbook.”

Recipe reprinted with permission of Legacy Lit, an imprint of Grand Central Publishing, a division of Hachette Book Group, Inc., All rights reserved.

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