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Seared scallops with lemon brown butter

Seared scallops with lemon brown butter

2 tablespoons olive oil

2 shallots, finely chopped

1/2 teaspoon each: salt, white pepper

1 tomato, chopped or 1/2 pint cherry

tomatoes, quartered

2 seedless cucumbers, unpeeled, or 3

large cucumbers, peeled, seeded

1/4 cup each: chicken broth, water

1/2 cup finely chopped parsley

12 large sea scallops

1/2 stick (1/4 cup) butter

Juice of 1/2 lemon

Makes 4 servings.

Heat the olive oil in medium skillet, over medium-high heat; add shallots. Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoon each of the salt and pepper. Add the tomato; cook, stirring, 2-3 minutes. Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes. Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes. Toss with parsley; lower the heat to low. Keep warm.

Meanwhile, season scallops with remaining 1/4 teaspoon each of the salt and pepper. Heat 2 tablespoons of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat. Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes. Turn; cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare. (There will be a translucent horizontal strip in the middle portion only.) Do not overcook.

Remove scallops from pan; keep warm. Heat the remaining 2 tablespoons of the butter in skillet until foamy; stir in lemon juice. Serve scallops next to the cucumbers, drizzled with the lemon brown butter.

Nutrition information per serving: 235 calories, 69 percent of calories from fat, 19 g fat, 8 g saturated fat, 45 mg cholesterol, 8 g carbohydrates, 10 g protein, 420 mg sodium, 2 g fiber.