quick and easy

​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.

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​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 
 
INGREDIENTS
 
3 lemons
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
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PREPARATION

1. Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
2. Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
3. Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.