Pairs perfectly with J. Lohr Estates Riverstone Chardonnay
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Brown Butter Scallops with Crispy Sage
Looking for the perfect dish to wow your guests? Our Sage and Brown Butter Scallops are a showstopper! With crispy sage, nutty browned butter, and a golden sear on the scallops, this dish delivers bold flavors and elegant presentation. Pair with J. Lohr Estates Riverstone Chardonnay to complement the creamy oak and zesty citrus notes, making every bite unforgettable.
Serves: 2-3
Ingredients:
- ¾ pound fresh sea scallops (if any have a muscle attached, remove it) 3 TBS of butter
- 12 sage leaves
- 2 TBS grapeseed oil, or other neutral oil
- 1 lemon
- Kosher salt and cracked pepper
- Edible mustard flowers for garnish (optional)
Instructions:
- To make browned butter, melt 3 TBS of butter in a small pan, then turn the heat up to medium so the butter is simmering. Add the sage leaves without crowding the pan (do it in batches if needed). Once the leaves are fried (30 seconds to 1 minute), remove with a fork or slotted spoon and place on a paper towel to crisp. Let the butter continue to simmer for 2-3 minutes, until golden brown (lift the pot up and swirl occasionally if necessary). Remove from heat immediately and set aside.
- Rinse scallops with cold water and pat completely dry with a paper towel. Season both sides with salt and pepper.
- Heat a large cast iron skillet on medium-high heat. Add oil and heat until you see a little smoke (about one minute).
- Place scallops into the skillet, leaving room between each one. Sear for about two minutes, or until golden.
- In the same order you initially placed the scallops in the pan, flip each over, and sear for another 1.5 to 2 minutes. Add the browned butter to the pan and gently spoon over top of the scallops until they’re just cooked through.
- Turn off heat then divide scallops onto plates in a circle, spooning remaining browned butter over top of each. Squeeze fresh lemon juice overtop of each and garnish with crispy sage leaves, a sprinkle of salt, and a few mustard flowers. Serve immediately.
Tips for Perfect Scallops:
- Dry is key: Ensure scallops are thoroughly dried with a paper towel to achieve that beautiful golden crust.
- Undisturbed sear: Avoid moving the scallops while they cook to let the crust form naturally; they’ll release themselves from the pan when ready.
- Butter watch: Use a light-colored pan for the browned butter to easily see when it turns golden, avoiding any risk of burning.