Simple Way to Make Ultimate Pan Seared Scalloos with Brown Butter Sauce

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pan seared scalloos with brown butter sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pan Seared Scalloos with Brown Butter Sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pan Seared Scalloos with Brown Butter Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have pan seared scalloos with brown butter sauce using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pan Seared Scalloos with Brown Butter Sauce:

1. Make ready 12 sea scallops
2. Prepare 1 tablespoon olive oil, plus Moore fir coating scallops
3. Make ready 2 tablespoons blackening seasoning mixed with 1 teaspoon rice flour
4. Take For Brown Butter Lemon Sauce
5. Prepare 8 ounces salted butter
6. Make ready to taste Black pepper
7. Take Juice and zest of 1 lemon
8. Prepare Sliced green onions for garnish

Steps to make Pan Seared Scalloos with Brown Butter Sauce:

1. Mix Lightly brush scallops with olive oil, season with blackening seasoning mixture
2. Heat the 1 tablespoon olive oil on a skillet, sear scallops in hot oil about 2 minutes per sfe
3. Meanwhikne melt butter until foam subsides and it becomes golden, stirring, remove to a bowl to prevent burning and add lemin
4. Pour iver scallops and serve hot with green onions

So that is going to wrap it up with this exceptional food pan seared scalloos with brown butter sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!