PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE
This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!
Provided by MarthaStewartWanabe
Categories Savory
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- With a paper towel, thoroughly dry all sides of scallops.
- Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
- In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
- Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
- Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
- During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.
Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29
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Curtis Fleming
f_curtis39@gmail.comI would give this recipe zero stars if I could. It was a complete waste of time and money.
CarolAnn Hernandez
hernandezcarolann@hotmail.comAvoid this recipe at all costs. The scallops were inedible and the sauce was disgusting.
Cherrelin trasemita
c96@hotmail.comThis was the worst seafood dish I have ever had. The scallops were rubbery and the sauce was tasteless.
Russell Buckingham
buckingham.r28@gmail.comI would not recommend this recipe. The scallops were not cooked properly and the sauce was not flavorful.
doobeee pop
d-pop@yahoo.comThis dish was a disappointment. The scallops were overcooked and the sauce was too oily.
Ensar YT
ensar-yt38@gmail.comI followed the recipe exactly, but the scallops didn't turn out as expected. They were a bit tough and the sauce was bland.
Rina osacr
o_r36@hotmail.comThe scallops were a bit overcooked, but the sauce was delicious.
Mushfiqur rahim
mrahim3@gmail.comThe scallops were cooked evenly and the sauce was flavorful, but I found the dish to be a bit too salty for my taste.
Deisi Morales
deisi7@yahoo.comThis dish was easy to make and tasted delicious. The scallops were cooked perfectly and the sauce was rich and flavorful.
Morgan Yarbrough
yarbroughm56@yahoo.comI would definitely recommend this recipe to anyone who loves seafood.
Yusuf Muhammad sani
y.sani@gmail.comThis dish was a hit with my family. The scallops were cooked perfectly and the sauce was amazing.
Imranbaloshi Imranbaloshi
imranbaloshiimranbaloshi97@yahoo.comI loved the combination of flavors in this dish. The scallops were cooked perfectly and the sauce was delicious.
kadiatu t kamara
k_k@yahoo.comThe scallops were cooked evenly and the sauce was flavorful. I would definitely make this dish again.
Aaron Brown
aaron_brown@yahoo.comThis was my first time cooking scallops and they turned out great! The recipe was easy to follow and the scallops were cooked perfectly.
Jayla Shingoose
jayla.s100@gmail.comThe scallops were cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Sharifah Bint Abdul
s-a16@hotmail.comThis dish was easy to make and tasted delicious. The scallops were cooked evenly and the sauce was rich and flavorful.
Jaevion Hilliard
h_jaevion73@hotmail.comI followed the recipe exactly and the scallops turned out amazing! The sauce was so flavorful and the scallops were cooked perfectly.
Ryan Lozinsky
ryan@gmail.comThese scallops were cooked to perfection! The browned butter and sage sauce was a perfect complement to the scallops. I will definitely be making this dish again.