Brown Butter Seared Scallops

sofritoproject.com

mjlevo

6 to 8 dry-packed scallops, abductor muscle removed, patted very dry (see note)

Sea salt

Fresh cracked black pepper

Canola oil

2 tbsp unsalted butter, softened

Lemon, optional

Favorite cooked vegetable or grain, for serving

* Note: scallops are normally sold wet-packed, which means that when they were shucked, they were stored in cold water. When scallops are wet-packed, they tend to absorb the water and risk the chance of being too tough when cooked. Personally, I prefer dry packed since they’re often of higher quality and are fresher at the point of sale. I get mine from my local fish monger. If you’re only able to find wet-packed scallops, don’t fret. The prep is a little longer to get the right end result. When you get home, drain any excess water and place the scallops on a paper towel lined plate. Then, cover them with another layer of paper towels and press down to soak up any excess fluid. Discard the wet towels and replace with a fresh layer. Refrigerate the scallops overnight to let them dry out as much as you can. Then, proceed with the recipe. note: Note: scallops are normally sold wet-packed, which means that when they were shucked, they were stored in cold water. When scallops are wet-packed, they tend to absorb the water and risk the chance of being too tough when cooked. Personally, I prefer dry packed since they’re often of higher quality and are fresher at the point of sale. I get mine from my local fish monger. If you’re only able to find wet-packed scallops, don’t fret. The prep is a little longer to get the right end result. When you get home, drain any excess water and place the scallops on a paper towel lined plate. Then, cover them with another layer of paper towels and press down to soak up any excess fluid. Discard the wet towels and replace with a fresh layer. Refrigerate the scallops overnight to let them dry out as much as you can. Then, proceed with the recipe.

Directions at sofritoproject.com

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