Seared Scallops with Brown Butter and Lemon Pan Sauce a quick-to-the-table entree

Fall is such a magical time of year. The trees turn beautiful, bright colors, the days get shorter, and hopefully in this change of weather there are moments to savor and enjoy.

Summer days seem like an opportunity to constantly socialize, even during social distancing, although it has looked much different this year. Perhaps the socializing can continue into fall since it’s mild and beautiful outside.

When the opportunity to entertain arises, or even if you’re just making a nice dinner for your family, you can turn to this week’s simple and delicious recipe — Seared Scallops with Brown Butter and Lemon Pan Sauce. The brown butter gives the dish a nutty flavor since the butter’s whey protein is browned by cooking it, and lemon is always a beautiful pairing with seafood.

The reason this entrée is perfect for entertaining is because it’s quick to the table. If you prep and cook sides ahead of time, dinner can be done in about 15 minutes. Serve your guests a glass of wine or a sparkling water while you whip these scallops up.

What sides would pair nicely? I’d suggest a risotto or rice pilaf, some roasted asparagus, a light fresh salad with a tangy vinaigrette, and a hunk of crusty bread, too. If you’re into wine pairings, a fresh, crispy rose would do, as would a sauvignon blanc.

Seared Scallops with Brown Butter and Lemon Pan Sauce

3 lemons

Small handful of chives

12 large dry sea scallops

Kosher salt

Freshly ground black pepper

Extra virgin olive oil

3 tablespoons unsalted butter, cut into pieces

2 teaspoons drained capers

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend the lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into a bowl with juice; squeeze membranes to get any drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.

Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface, 2-3 tablespoons; heat until shimmers and you see the first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs and gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at the top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.

Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserve chives and spoon sauce around and over scallops. Serves 4.

Recipe from Epicurious.com

This story was originally published September 22, 2020 at 4:09 PM.