Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp. olive oil
  • 2.5 pounds scallops
  • Kosher salt (freshly ground pepper)
  • 4 Tbsp. unsalted butter (cut into small pieces)
  • 4 Tbsp. herbs (such as tarragon, oregano, or sage, chopped)
  • 3 tsp. fresh lemon juice

Instruction

  • Rinse and pat dry (paper towels) the scallops.
  • 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.