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Pan Seared Scalloos with Brown Butter Sauce
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A picture of Pan Seared Scalloos with Brown Butter Sauce.

Pan Seared Scalloos with Brown Butter Sauce

fenway
fenway @Fenway

Quick, simple and delicious, serve with bread or pasta or rice. Add a green salad for a memorable meal.

Quick, simple and delicious, serve with bread or pasta or rice. Add a green salad for a memorable meal.

Read more

Pan Seared Scalloos with Brown Butter Sauce

fenway
fenway @Fenway

Quick, simple and delicious, serve with bread or pasta or rice. Add a green salad for a memorable meal.

Quick, simple and delicious, serve with bread or pasta or rice. Add a green salad for a memorable meal.

Read more
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Ingredients

10 minutes
2 servings
  1. 12sea scallops
  2. 1 tablespoonolive oil, plus more for coating scallops
  3. 2 tablespoonsblackening seasoning mixed with 1 teaspoon rice flour
  4. For Brown Butter Lemon Sauce
  5. 8 ouncessalted butter
  6. to taste Black pepper
  7. Juice and zest of 1 lemon
  8. Sliced green onions for garnish
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Steps

10 minutes
  1. 1

    Lightly brush scallops with olive oil, season with blackening seasoning mixture.

    A picture of step 1 of Pan Seared Scalloos with Brown Butter Sauce.
  2. 2

    Heat the 1 tablespoon olive oil on a skillet, sear scallops in hot oil about 2 minutes per side.

    A picture of step 2 of Pan Seared Scalloos with Brown Butter Sauce.
  3. 3

    Meanwhile melt butter until foam subsides and it becomes golden, stirring, remove to a bowl to prevent burning and add lemon.

    A picture of step 3 of Pan Seared Scalloos with Brown Butter Sauce.
  4. 4

    Pour over scallops and serve hot with green onions

    A picture of step 4 of Pan Seared Scalloos with Brown Butter Sauce.
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fenway
fenway @Fenway
on March 16, 2018 00:43
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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