Brown Butter Scallops
Sea Scallops are larger than Bay Scallops and most common. They have a delicate texture and sweet taste similar to crab and lobster.
Brown Butter Scallops
It’s important not to overcook scallops, these cook very quickly so high heat will do the trick. Don’t over crowd the pan so if making scallops for more than one person use a large skillet and increase butter proportionally or use smaller pans for each serving. Generally, we serve 2 – 4 scallops per person.We generally always buy fish and seafood at the Fish Market. In Calgary check out North Sea Fish Market and in Kelowna look up Codfather's.
Ingredients
- 2 large sea scallops
- 2 TBSP butter
- ½ tsp. thyme
- Salt and pepper
- Lemon wedge
- cooked pasta, optional
Instructions
- Pat scallops dry and lightly salt and pepper both sides.
- Heat butter in small frying pan until bubbling and add scallops.
- Sauté on medium high heat for 2 minutes.
- Flip scallops, sprinkle with the thyme and sauté another 2 minutes.
- Serve immediately with pasta or baguette and a salad.
- *For a light lunch place scallops on the Blood Orange Salad and Vinaigrette or Chopped Salad Vinaigrette drizzled over a combination of butter lettuce and spinach; sprinkled with a little chevre.
Notes
Brown Butter is a French method of cooking, so we look to France to start wine pairings.
An Old World or New World Chenin Blanc,Gamay or Pinot Noir are lovely with the scallops, pasta and salad.
We’ve paired:
- Quail’s Gate Chenin Blanc Clone 220
- Quail’s Gate Pinot Noir Stewart Family Reserve
- Chateau des Jacques Moulin-A-Vent 2018