This dish couldn’t be simpler. You sear the scallops, and while they are cooking make the fragrant brown butter sauce. Serve it with a mound of greens for a light and delicious meal.
1 pound wild Alaskan weathervane scallops, defrosted and patted dry.
In a medium bowl, toss the scallops with salt and freshly ground black pepper.
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce