Scallops in Brown Butter

 


Scallops in Brown Butter and Caper Sauce with Broccolini

Ingredients

2 medium bunches Broccolini 

1 1/2 tsp. kosher salt, divided

2 Tbsp. olive oil

1 lb. sea scallops, side muscles removed

1/2 tsp. freshly ground black pepper

2/3 cup dry white wine (such as sauvignon blanc or pinot grigio)

1/4 cup drained capers

1 tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 

4 Tbsp. unsalted butter, divided

2 Tbsp. finely chopped fresh flat-leaf parsley, divided

Crushed red pepper, for garnish (optional)

Directions

Microwave Broccolini:

Halve any thick Broccolini stalks lengthwise. Place Broccolini in a
large microwave-safe bowl and add 2 tablespoons water. Cover with a microwave-safe lid or plastic wrap. Microwave on high until crisp-tender, 4 to 5 minutes. Pour off any remaining water. Add 1/2 teaspoon salt and toss to combine. 

Cook scallops:

Heat oil in a large nonstick skillet over medium-high. Pat scallops dry; sprinkle with pepper and remaining 1 teaspoon salt. Cook scallops, undisturbed, until deep golden brown and crispy on bottom, about 2 minutes. Flip and cook until just cooked through, 30 seconds to 1 minute. Transfer to a large plate and loosely cover with aluminum foil to keep warm. 

Make brown butter sauce:

Add wine to skillet; cook, stirring occasionally, until reduced to about
1/4 cup, about 3 minutes. Reduce heat to medium-low. Add capers, lemon juice, 2 tablespoons butter, and 1 tablespoon parsley; cook, stirring, until butter starts to brown, about 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter. 

Plate and garnish scallops and Broccolini:

Drizzle scallops and Broccolini with butter mixture. Sprinkle with lemon zest, remaining 1 tablespoon parsley, and (if using) crushed red pepper.

Formun Üstü

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more