Seared Scallops With Lemon Brown Butter & Simmered Summer Ve Recipe

Name: Seared Scallops With Lemon Brown Butter & Simmered Summer Ve
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 shallots, finely chopped; ½ teaspoon salt; ½ teaspoon white pepper; 1 tomatoes, chopped (or 1/2 pint cherry tomatoes, quartered); 2 English seedless cucumbers, unpeeled (or 3 large cucumbers, peeled, seeded); ¼ cup chicken broth; ¼ cup water; ½ cup fresh parsley, finely chopped; 12 sea scallops, large; ¼ cup butter; 12 lemon, juice of

Servings: persons

2 tablespoons olive oil
2 shallots, finely chopped
½ teaspoon salt
½ teaspoon white pepper
1 tomatoes, chopped (or 1/2 pint cherry tomatoes, quartered)
2 English seedless cucumbers, unpeeled (or 3 large cucumbers, peeled, seeded)
¼ cup chicken broth
¼ cup water
½ cup fresh parsley, finely chopped
12 sea scallops, large
¼ cup butter
12 lemon, juice of

1
Heat the olive oil in medium skillet, over medium-high heat; add shallots.
2
Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoons each of the salt and pepper.
3
Add the tomato; cook, stirring, 2-3 minutes.
4
Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes.
5
Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes.
6
Toss with parsley; lower the heat to low.
7
Keep warm.
8
Meanwhile, season scallops with remaining 1/4 teaspoons each of the salt and pepper.
9
Heat 2 Tbsps.
10
of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat.
11
Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes.
12
Turn; cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare.
13
(There will be a translucent horizontal strip in the middle portion only.)
14
Do not overcook.
15
Remove scallops from pan; keep warm.
16
Heat the remaining 2 Tbsps.
17
of the butter in skillet until foamy; stir in lemon juice.
18
Serve scallops next to the cucumbers, drizzled with the lemon brown butter.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, finely chopped, ½ teaspoon salt, ½ teaspoon white pepper, and more.

Yes, Seared Scallops With Lemon Brown Butter & Simmered Summer Ve falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Lemon Brown Butter & Simmered Summer Ve

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