Pan-Seared Sea Scallops With Browned Butter Sage
"This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!"
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 lb sea scallops, colossal (approximately 8 at 2 inches in diameter)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon black pepper
- 2 tablespoons flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1⁄4 cup sage, fresh, chiffonade (roll leaves into a bunch and chop into thin strips)
directions
- With a paper towel, thoroughly dry all sides of scallops.
- Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
- In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
- Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
- Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
- During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.
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Reviews
-
These were OK for us. I followed the recipe as written other then I used a bit more olive oil. We didn't think this had much flavor. -
OMG... this is the best recipe for Scallops. I didn't have the fresh sage so I used some dry sage and drizzled a little bit of pesto on top of each scallop. Yummy. I will make this one again!
RECIPE SUBMITTED BY
I am a mother of three picky kiddos and one furry child who is ready and willing to eat what they drop to the floor. My husband and I enjoy experimenting with different cuisines. We are foodies at heart.
