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Pan-Seared Sea Scallops with Lemon Brown Butter

We've partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home.
Viking cooking classes are currently offered in 17 cities around the U.S., and selected classes feature wild seafood provided by Vital Choice.
Viking chefs are also providing us with selected recipes for our readers, and today's Pan-Seared Sea Scallops recipe by Viking Chef Riki Senn is easy to enough to serve as dinner
on a busy night, or as a crowd-pleasing option for a casual gathering.
To see Chef Senn make the recipe click the arrow below, or click here to see the video on YouTube.

Pan-Seared Sea Scallops with Lemon Brown Butter
Serves 4
8 to 12 large dry-packed sea scallops (U15 size), cleaned*
2 to 3 tablespoons organic extra virgin olive oil, macadamia nut oil, or canola oil
*Remove and discard the small crescent-shaped muscle on the side of the scallop. Do not rinse scallops… you want them to be as dry as possible for searing.
1 stick unsalted butter (8 tablespoons)
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground white pepper, to taste
1 tablespoon thinly sliced fresh chives, for garnish
For the Scallops
  • Pat the scallops dry with paper towels to remove all excess moisture; season generously with salt and pepper.
  • Heat a large sauté pan over medium-high heat; add the oil and heat through. Place the scallops in the pan, and sear until golden brown, approximately 2 minutes. Turn the scallops, and sear until the other side is brown and the scallops are just cooked through, about 1 to minutes more. (Note: For very large sea scallops, transfer the pan to a pre-heated 450°F oven for an additional 2 to 3 minutes.)
For the Sauce
  • Place the butter in a small sauce pan over medium heat; cook gently, swirling the pan occasionally, until the butter is golden brown in color and nutty in aroma. Add the lemon juice, and whisk to combine. Taste, and adjust the seasoning as needed with salt and white pepper. Strain through a fine mesh strainer, if desired.
  • Place the scallops on warmed dinner plates, and drizzle with the sauce; garnish with chives, and serve immediately.
Serving Suggestion
Drizzle about a teaspoon of sauce over each scallop. Garnish with fresh chives, and serve immediately.
To serve as an hors d'oeuvre, serve individual scallops in Asian soup spoons.  
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