Project 5: Brown Butter Basted Scallops with Lobster

28 Nov

Recipe by Deirdre Santos


Brown Butter Basted Scallops with Lobster

Scallops
24 large bay scallops
Salt and freshly ground pepper
1⁄2 cup Clarified Butter
4 sprigs thyme, finely chopped
4 cloves garlic, minced
Topping
1/2 cup white wine
2 lemons, chopped up in small pieces
2 – 6 oz cooked lobster tails cut in small pieces
4 tbsp whole unsalted butter

Procedure

For the Scallops

Pat the scallops dry with paper towels and season them with the salt and pepper. Coat the bottom of a large skillet with clarified butter. Place over a medium-high flame and heat until the butter is nearly smoking. Sear scallops in the butter, reduce the heat to medium and add a little more clarified butter to the pan. Cook the scallops until they are deeply brown on one side, about 3 minutes. Turn the scallops over, and add thyme and garlic to pan. Allow the scallops to brown slightly on the other side, basting them with the hot butter, about 2 minutes. Transfer the scallops to a platter and reserve in a warm place.

For the Sauce and Topping

Over med heat add whole of butter to the pan and swirl until butter turns brown, add 3 splashes of white wine, chopped lemon and the lobster. Remove from heat and serve over scallops immediately.

 

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