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.

Serves 4

1 pound wild Alaskan weathervane scallops, defrosted and patted dry.
Salt and freshly ground pepper
ghee, aroma free coconut oil, or extra virgin olive oil to cook the scallops
4 tablespoons unsalted butter
1 tablespoon fresh tarragon leaves
1 ½ teaspoons fresh lemon juice
Freshly ground black pepper

In a medium bowl, toss the scallops with salt and freshly ground black pepper.
Warm a thin film of oil in a large non-stick skillet over medium-high heat. Add the scallops and sear them until golden, about 2 minutes. Flip them and cook the other side until golden, and until the scallops are almost firm, about 4 minutes.
While the scallops cook, make the butter sauce. Melt the butter in a small pot until golden and nutty-scented, about 4 minutes. Immediately stir in the lemon juice and the tarragon and a sprinkling salt and pepper.
Remove form the heat and set aside.
Remove the scallops from the skillet and transfer to four plates. Ladle the browned butter over the scallops.

© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com