Seared Scallops with Brown Butter and Lemon Pan Sauce

Seared Scallops with Brown Butter and Lemon Pan Sauce

Jüice lemons. Spoon oüt capers. Heat pan. Cook scallops. Make saüce in same pan. Serve.

INGREDIENTS

• 3 lemons
• Small handfül of chives
• 12 large dry sea scallops
• Kosher salt, freshly groünd pepper
• Extra-virgin olive oil or vegetable oil
• 3 tablespoons ünsalted bütter, cüt into pieces
• 2 teaspoons drained capers

RECIPE PREPARATION

1. Cüt 2 lemons in half and sqüeeze jüice into a measüring glass or small bowl; yoü shoüld have ¼ cüp jüice. Set aside. üsing a paring knife, cüt ends off remaining lemon to expose flesh. üpend lemon on a cüt end and remove peel and white pith from lemons; discard. Cüt between membranes to release segments into bowl with jüice; sqüeeze membranes to get any last drops of jüice. Fish oüt any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
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