Pan Seared Scallops with Brown Butter Beer Sauce
This scallop recipe is nothing less than special. Make it for a special occasion or when you want an elegant dinner that is so easy to create.
Servings 4 servings
- One pound large dry scallops
- salt and pepper to taste
- 1 Tablespoon grapeseed oil
- 2 Tablespoons salted butter
- ½ cup beer citrus types work best
- 1 Tablespoon honey
- 1 teaspoon dried thyme
- 2 Tablespoons fresh chopped parsley
Pat scallops dry with paper towels. Season with salt and pepper.
Heat the oil in a cast iron pan on medium high heat. Add the scallops to the pan and cook for 2 to 3 minutes on each side or until they have a nice sear on them. Remove from pan and keep warm.
Add the butter to the pan and turn heat to medium. Cook until butter starts to foam and turns slightly brown. Add beer, honey and thyme. Whisk mixture and cook for a few minutes until liquid is reduced by over half. Add parsley. Place scallops back in pan and pour sauce over them.
Serve scallops with extra sauce poured over them. Enjoy!
Calories: 111kcal | Carbohydrates: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 11mg | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 2.6mg | Calcium: 7mg | Iron: 0.4mg