Scallops With Browned Butter Sauce Recipes
SCALLOPS WITH BROWNED-BUTTER SAUCE
I love the sweet, nutty taste of browned butter. And in this recipe it perfectly compliments scallops for a delicious pasta dish. Recipe is from the recipe cards available in the meat section of the supermarket.
Provided by Lorraine of AZ
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat grill rack with nonstick cooking spray. Preheat grill to medium. Season scallops with salt and drizzle them with 1/4 cup lemon juice. Grill scallops 2 minutes on each side or until opaque.
- Heat heavy saucepan over medium heat. Add butter and heat, stirring occasionally, until it begins to brown, about 6 minutes. Add garlic and cook 1 minute. Stir in remaining 2 tablespoons lemon juice. Serve scallops over portions of hot cooked spaghetti and spoon sauce over scallops.
Nutrition Facts : Calories 460.2, Fat 35.8, SaturatedFat 22, Cholesterol 147.8, Sodium 570.2, Carbohydrate 5.6, Fiber 0.1, Sugar 0.4, Protein 29.1
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE
Steps:
- Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
- Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
- In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
- On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.
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