Scallops with Brown Butter and Basil
"Dry" is the seafood industry term for natural scallops, which have not been treated with phosphates. Make sure to inquire if the scallops you purchase are dry scallops.
- 8 large dry scallops
- 1 lemon, juiced
- 1 Tbsp unsalted butter, divided
- 1 Tbsp water
- ½ tsp cornstarch
- ¾ cup dry white wine
- 2 Tbsp fresh, chopped basil
- black pepper
Zest ¼ tsp lemon. Then squeeze the lemon and reserve the juice.
Pat the scallops with a paper towel to absorb any moisture.
Cut the butter into 3 equal pieces.
Melt one piece of butter in a skillet over medium heat. Add the scallops and cook 3-4 minutes per side. Remove scallops from pan and keep warm.
Add the other two pieces of butter to a second, clean skillet. Over medium heat, swirl the pan slightly. The butter will begin to foam, and then turn golden brown. When collecting the browned butter from the pan, leave the little bits of milk solids behind. Reserve the browned butter in a small bowl.
Mix the water and cornstarch, and add to the pan that cooked the scallops. Then add lemon zest, wine, and lemon juice. Turn heat to medium-high. Scrape the pan to loosen the fond from the bottom. When the sauce has thickened slightly, add the browned butter and stir.
Plate the scallops, spoon the sauce over the top, and garnish with chopped basil.
Calories: 225kcal | Carbohydrates: 12g | Protein: 15g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 477mg | Potassium: 384mg | Fiber: 2g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg