Monday, February 10, 2020

Brown Butter Scallops with Thyme and Pink Peppercorns


Love is in the air (or maybe that's just the brown butter I'm smelling...). Valentine's day can be stressful when trying to plan the perfect meal, but it doesn't have to be. I am always up for staying in and cooking rather than trying to make a reservation at a fancy restaurant.

These scallops are SO incredibly delicious and would pair perfectly with a side of couscous or wild rice and some steamed veggies. As far as wine pairings go, I recommend pairing this meal with champagne or a dry rose.

And don't forget dessert! I'm a huge fan of key lime pie (https://chefjen.com/coconut-key-lime-pie-with-raspberry/) or chocolate avocado pudding (https://chefjen.com/chocolate-avocado-pudding-coconut-whipped-cream/).


1. Pat scallops dry with a paper towel. Season both sides with salt.


2. Heat olive oil in a nonstick pan over medium-high heat. Once the oil is hot, sear scallops for 3 minutes on the first side. Use a fish spatula to flip the scallops and cook for 2 minutes longer.


3. Place scallops on a serving plate. Wipe any excess oil from the pan with a paper towel, then add butter to the pan and allow it to brown, about 2 minutes. Whisk in lemon juice.


4. Spoon brown butter over the scallops and garnish with thyme and pink peppercorns. Serve.



Brown Butter Scallops with Thyme and Pink Peppercorns
Serves 2

All you need:
10 large sea scallops, side muscle removed
Salt, to taste
2 tablespoons olive oil
4 tablespoons butter
Juice of 1 lemon
Chopped fresh thyme leaves, for garnish
Crushed pink peppercorns, for garnish (these are available at any specialty spice shop, like the Seasoned Home)

All you do:
1. Pat scallops dry with a paper towel. Season both sides with salt.
2. Heat olive oil in a nonstick pan over medium-high heat. Once the oil is hot, sear scallops for 3 minutes on the first side. Use a fish spatula to flip the scallops and cook for 2 minutes longer.
3. Place scallops on a serving plate. Wipe any excess oil from the pan with a paper towel, then add butter to the pan and allow it to brown, about 2 minutes. Whisk in lemon juice.
4. Spoon brown butter over the scallops and garnish with thyme and pink peppercorns. Serve.

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