The other day I took advantage of my Wegmans digital coupon for a $2 savings on fresh, wild caught sea scallops. I was looking for something light and easy to prepare for supper last night. I checked my New York Times Cooking app for a recipe, but nothing caught my eye. A search of the Epicurious app, resulted in a recipe by Carla Lalli Music from the December 2017 issue of Bon Appétit Magazine. A deliciously sounding recipe for seared scallops with brown butter and lemon pan sauce seemed like the perfect option.
The small ingredient list included lemons, which I had on hand and chives growing in a container on my deck. The only ingredient I was missing were capers that I ran out of and forgot to add to my shopping list. The prep required juicing two lemons and a third lemon had to have the skin removed and be segmented. I also had my chives minced and set aside. The scallops cooking time was approximately 6 minutes total. Once this was done, the sauce came together quickly.
To go with the scallops I picked up New Jersey corn from Delicious Orchards, which paired wonderful with our local scallops. As we move into summer, you can taste the sweetness of the corn developing with the hotter days. Overall the meal was a success and my husband enjoyed this light supper on a warm and humid day.
Seared Scallops with Brown Butter and Lemon Pan Sauce
CARLA LALLI MUSIC BON APPÉTIT DECEMBER 2017
YIELD 4 servings
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.