INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound sea scallops, side muscle removed
- Kosher salt, freshly ground pepper
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
- 2 teaspoons fresh lemon juice
INSTRUCTIONS:
- Heat oil in a large skillet over medium-high heat.
- Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 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, about 3 minutes longer. Add lemon juice.
- Serve scallops with brown butter pan sauce.
(Sourced from Epicurious)
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