Sea Scallops with Brown Butter and Capers

INGREDIENTS

12 fresh sea scallops

Sea salt

freshly ground black pepper

¼ cup olive oil

3 tablespoons unsalted butter

1 tablespoon finely chopped shallot

2 tablespoons salt-packed capers, rinsed of excess salt

Juice of half a lemon

⅓ cup (packed) flat-leaf parsley leaves, finely chopped

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PREPARATION

Press scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.

Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (watch for hot butter) and chopped parsley.

To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Urban Cowgill Sept 2020