Seared Scallop Spoons with Brown Butter

Small dry-packed scallops are seared in uncrowded batches and finished on tasting spoons with nutty brown butter, lemon, and chives.

27 min

12 tasting portions

Ingredients

12 small dry-packed sea scallops, side muscles removed

1 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp neutral high-heat oil, divided

4 tbsp unsalted butter

1 medium lemon

1 tbsp finely chopped fresh chives

Paper towels and tray · Small light-colored saucepan · Heavy skillet · Tasting spoons · Serving tray · Small bowl · Fish spatula or thin tongs

Stop at amber

Brown butter keeps cooking in the pan; pour it into a cool bowl as soon as the solids are amber and nutty.

Assemble at the last minute

Have tasting spoons and chives ready before searing, then serve as soon as the scallops are dressed.

01. Remove side muscles and pat scallops completely dry, then keep them chilled while you prepare the remaining components.

02. Chop chives, zest and juice the lemon, and arrange 12 tasting spoons on a tray so serving can happen at once.

03. Swirl butter over medium-low heat until amber flecks appear and the aroma is nutty; move it off the hot pan before adding lemon.

04. Heat a heavy skillet until very hot, then coat with 1 tbsp oil; shimmer is right, smoke means the pan is too hot.

05. Season just before cooking and sear 6 scallops without moving them for 1 to 2 minutes, then turn for about 1 minute until opaque.

06. Let the skillet regain heat, add the remaining oil, and repeat with the other scallops; remove each as soon as it is opaque.

07. Place one scallop on each tasting spoon, spoon a few drops of lemon brown butter over it, and finish with chives.

08. Serve the tray immediately while the scallops are warm and the brown butter is glossy.