Ask for "dry" scallops at your fish market; they are free for preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 1 lb. sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 tbsps (1/4 stick) unsalted butter, cut into small pieces
• 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
• 2 tsps fresh lemon juice
• 1 tbsp olive oil
Method: Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Scallops-with-Herbed-Brown-Butter-2592091#directions