Sea Scallops with Brown Butter
This is an adaptation of Chef Lomonaco’s sea scallops with brown butter recipe. He was the chef at Windows of the World at the World Trade Center until September 2001.
- 1 lb. sea scallops (about 14)
- Salt and black pepper
- ¼ cup olive oil
- 3 tbsp. butter
- 1 tbsp. finely chopped shallot
- 2 tbsp. capers
- Juice of ½ lemon
- ½ cup chopped parsley
Pat the scallops dry and season with salt and pepper. Heat the oil in a pan on high heat. Sauté the scallops until browned. Don’t crowd the pan. If the pan isn’t hot enough or too crowded the scallops will over-cook without browning.
Remove the scallops from the pan and add the butter. When it melts add the shallot and capers. Cook for 2-3 minutes and add the lemon juice and parsley. Return the scallops to the pan and coat with the sauce.
I would serve 3 scallops for an appetizer and 7 for a main course.