Pan-seared scallops with browned butter are so simple yet so delicious. They're fancy enough for a dinner party or special occasion, but they're easy enough for a weeknight meal. There are a few tricks and tips to make them turn out perfectly—there'll be no sticking and no over-cooking with this recipe.
You only need four ingredients and a non-stick pan to make these beautiful nuggets of flavor. Add a sprinkle of tarragon or parsley for freshness. Serve pan-seared scallops over parmesan polenta or creamy risotto to absorb the buttery sauce, or try them alongside a salad with some crusty bread. You really can’t go wrong.
- 1 pound jumbo scallops
- 1/4 teaspoon salt
- 1 tablespoon grapeseed oil (or other high-heat oil)
- 3 tablespoons butter