A classic entrée, the brown butter caramelization of Seared Scallops enhances their sweet earthy flavor. Fit for fine dining, easy enough to do at home.
Cut 2 tablespoons of the butter into pea-sized pieces, put them on a small plate, and place in the freezer. Heat a large skillet over medium-high heat for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil to the pan and heat until hot.
Pat the scallops dry, set each one flat in the hot oil, then sprinkle wit salt and pepper. Cook until golden brown on the bottom side, about 2 minutes, then turn and cook the other side until golden, another 2 minutes (adjust for scallop size). Transfer the scallops to a plate.
Deglaze the pan with the wine, scraping up all the brown bits, then stir in the garlic, shallots and lemon juice. Simmer on medium until the liquid in the skillet thickens, a minute or two, then whisk in the chilled butter, one bit at a time, whisking until creamy. If too much liquid evaporates, you can add back a tablespoon or two back of water.
Return the scallops to the skillet and bring to a simmer. Spoon the sauce over the scallops to flavor and rewarm. Divide between four plates and top with sauce. Serve immediately.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.