Recipe courtesy of Melissa Clark

Sautéed Scallops with Brown Butter and Preserved Lemon

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This is a unique way of cooking scallops that keeps them soft and pillowy. Poaching them in a nonstick skillet encourages gentle cooking, so rather than only tasting caramelization, you can taste the unique flavor of preserved lemon and the sea. (Note: Makes 4 appetizers or 2 main servings.)
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 2 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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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