Brown Butter Sea Scallops

Name: Brown Butter Sea Scallops
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 6 tablespoons Cabot Unsalted Butter; 1 pound dry sea scallops, “foot” removed patted dry; ¼ teaspoon coarse kosher salt, plus more to taste; 2 tablespoons chopped fresh garlic; ½ cup dry white wine; 1 teaspoon chopped fresh tarragon; 1 cup chopped fresh parsley; Freshly ground pepper, to taste

Servings

4

Prep Time

10 minutes

This classic combination of ingredients is one of the best scallop recipes you’ll find! While we love the hint of anise that the fresh tarragon adds to this dish, feel free to add another herb, such as dill, if you prefer – just use a light hand to ensure the sweet brininess of the scallops and toasty browned butter aren’t overshadowed. Share this delicious sea scallop recipe with friends and family on Facebook, Pinterest, Twitter or Instagram.

Add Cabot Unsalted Butter to a large skillet and set over medium-high heat.

Once butter is melted, swirl skillet over the heat and allow the butter solids to barely start to brown, about 30 seconds to 1 minute.

As soon as it is just starting to brown, add the scallops in a single layer and sprinkle with salt and garlic. Cook until seared and browning on the bottom, 30 to 90 seconds. Turn each sea scallop over individually.

Add wine, lightly sprinkle with tarragon (or the herb of your choice), and cover. Cook until the scallops are just barely cooked through, about 90 seconds. Remove from the heat and sprinkle with parsley and pepper. Serve immediately.

For another tasty dish with scallops, try our Seafood Jambalaya with Cabot Cheddar next. As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this sea scallop recipe after you’ve tried it by rating and reviewing it.

Ingredients

6 tablespoons Cabot Unsalted Butter
1 pound dry sea scallops, “foot” removed patted dry
¼ teaspoon coarse kosher salt, plus more to taste
2 tablespoons chopped fresh garlic
½ cup dry white wine
1 teaspoon chopped fresh tarragon
1 cup chopped fresh parsley
Freshly ground pepper, to taste

Directions

ADD butter to a large skillet and set over medium-high heat. Once butter is melted, swirl skillet over the heat and allow the butter solids to barely start to brown, 30 seconds to 1 minute.
AS soon as it is just starting to brown, add scallops in a single layer and sprinkle with salt and garlic. Cook until seared and browning on the bottom, 30 to 90 seconds. Turn each sea scallop individually over.
ADD wine and sprinkle with tarragon, and cover. Cook until the scallops are just barely cooked through, about 90 seconds. Remove from the heat and sprinkle with parsley and pepper. Serve immediately