Sautéed Scallops With Brown Butter And Preserved Lemon Recipes

SAUTéED SCALLOPS WITH BROWN BUTTER AND PRESERVED LEMON

Sautéed Scallops with Brown Butter and Preserved Lemon image

This is a unique way of cooking scallops that keeps them soft and pillowy. Poaching them in a nonstick skillet encourages gentle cooking, so rather than only tasting caramelization, you can taste the unique flavor of preserved lemon and the sea. (Note: Makes 4 appetizers or 2 main servings.)

Provided by Melissa Clark

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
2 rosemary sprigs
2 cloves garlic, minced
1 pound sea scallops, patted dry
1 tablespoon preserved lemon, minced
Kosher salt
Freshly ground black pepper
Lemon wedges, for garnish
Parsley or fennel fronds, for garnish, optional

Steps:

In a large, nonstick skillet over medium heat, melt the butter. Cook until the foam subsides and the butter solids turn a deep, nut brown, about 5 minutes. Remove the seeds from the preserved lemon and finely dice.
Add the rosemary branches and chopped garlic to the butter and cook 30 seconds. Add the scallops, preserved lemon and a large pinch of salt. Lower the heat to medium-low. Cook, stirring, until scallops are just opaque, 2 to 4 minutes. Remove from the heat and let the scallops carry over off the heat for a few minutes.
Season with additional salt, as needed, and pepper. Squeeze lemon juice over scallops and serve with chopped fresh herbs if you like.

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