Name: Sautéed Scallops with Brown Butter and Preserved Lemon
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 tablespoons unsalted butter; 2 rosemary sprigs; 2 cloves garlic, minced; 1 pound sea scallops, patted dry; 1 tablespoon preserved lemon, minced; Kosher salt; Freshly ground black pepper; Lemon wedges, for garnish; Parsley or fennel fronds, for garnish, optional

Directions

In a large, nonstick skillet over medium heat, melt the butter. Cook until the foam subsides and the butter solids turn a deep, nut brown, about 5 minutes. Remove the seeds from the preserved lemon and finely dice.
Add the rosemary branches and chopped garlic to the butter and cook 30 seconds. Add the scallops, preserved lemon and a large pinch of salt. Lower the heat to medium-low. Cook, stirring, until scallops are just opaque, 2 to 4 minutes. Remove from the heat and let the scallops carry over off the heat for a few minutes.
Season with additional salt, as needed, and pepper. Squeeze lemon juice over scallops and serve with chopped fresh herbs if you like.

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