I love seafood for a romantic dinner for two and these sexy Seared Scallops with Herbed Brown Butter Sauce are the perfect starter for a special night. The buttery sauce on these juicy scallops combined with fresh herbs and lemon is a wonderful way to tease the taste buds. Make it extra special by deglazing the pan with champagne!
This can be a main dish and serve with rice, asparagus, lobster – the list is as big as your imagination. The pan juices are also fabulous for bread dipping!
Most importantly, buy a good quality scallop. If you’re a regular reader, you know I’m a big fan of Marina del Rey’s products. They deliver every time. Their scallops are wild caught in their natural habitat – deliciously plump and juicy!
I’m very excited because Marina Del Rey will be coming out with some new products in the spring and I can’t wait to share them with you. I’ve already tasted a couple of them and wowsa – they are something special!
I included some lightly toasted pine nuts and am pondering including capers next time. Fabulous, right? I used thyme and sage but I will try some tarragon in the future because I love it with seafood.
You’ll want to check out these fabulous Marina Del Rey recipes from my talented blogger friends:
- Healthy Cilantro Lime Shrimp Burrito Bowls
- Holiday Shrimp Platter
- Butternut Bisque with Pancetta and Scallops
Seared Scallops in Herbed Brown Butter Sauce
I love seafood for a romantic dinner for two and these sexy Seared Scallops with Herbed Brown Butter Sauce are the perfect starter for a special night. The buttery sauce on these juicy scallops combined with fresh herbs and lemon is a wonderful way to tease the taste buds.
- 300 grams Marina Del Rey Foods scallops
- salt and pepper
- 1 tablespoons extra virgin olive oil
- 3 tablespoons butter
- handful of fresh herbs – thyme, sage or tarragon
- 1 clove garlic, minced
- juice from 1/2 lemon
- 1/2 cup lightly toasted pine nuts
- Optional – capers – 3 tablespoons
Toast pine nuts. Heat a pan over medium heat for a couple minutes and add the pine nuts. You don’t need anything else, no oil, no salt, no pepper
Allow the pine nuts to toast for 30 – 45 seconds, and then toss them in the pan
Let them go another 30 seconds or so, and then toss again
Repeat this process until you start seeing them just brown, then remove them let them cool
Be careful, not to burn them. They can go from nicely browned to burnt, very quickly, so I suggest you stick around, rather than walking away for a couple minutes
Heat olive oil in medium sized saucepan, medium high heat. Pat scallops dry softly. Salt and pepper before adding to saucepan. Add scallops and cook for three minutes.
Add butter to pan along with garlic and herbs. Turn scallops over and cook until golden – approximately 2 minutes.
Squeeze lemon juice over scallops and served.
When you are searing the scallops, be sure to leave some space between each so that they are not touching.
If you are buying water packed scallops, be sure to make sure they are dried off with paper towels before cooking.