Seared Scallops with Bay Leaf Brown Butter
Makes 4 servings
Very Fresh Dry Sea Scallops
Tbsp. (70g) Black & Bolyard® Bay Leaf Brown Butter
Tbsp. (28g) Canola Oil
Kosher Salt to taste
Remove the muscle from the side of each scallop and pat dry. Season with kosher salt
Fully melt 2 Tbsp. (30g) Black & Bolyard
Bay Leaf Brown Butter in a small saucepan and keep aside on very low heat.
Heat a large sauté pan over medium-high heat.
Just before smoking add the canola oil to coat the bottom of the pan.
Season scallops evenly with salt on both sides. Delicately place scallops in the pan as to not splatter the oil.
Allow to cook untouched for 2-3 minutes until a light brown, caramelized crust forms on the scallops.
Add the remaining 3 Tbsp. (45g) of the Black & Bolyard
Bay Leaf Brown Butter to the pan and baste the scallops gently for 30 seconds as soon as the brown butter melts.
Flip all of the scallops and cook for another 30 seconds, turn off the heat and remove scallops from the pan immediately to prevent overcooking. Drain on paper towels.
Plate 3 scallops per person and with a spoon, Sauce the warm Black & Bolyard
Bay Leaf Brown Butter all over. Eat while hot!
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