Noix de Saint-Jacques poêlées au beurre noisette et aux herbes

Ingrédients

• 1 pound fresh scallops (patted dry)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives (finely chopped)
• Lemon wedges for serving
• Parsley or fresh herbs for garnish (optional)

Préparation

1. 1

   Dry the scallops thoroughly with a kitchen towel and season them with salt and pepper on all sides.

2. 2

   Heat the oil on a large skillet over medium-high.

3. 3

   Carefully place the seasoned scallops in the hot pan, making sure they are not overcrowded. Allow them to sear undisturbed for about 2-3 minutes on each side or until a golden-brown crust forms.

4. 4

   While the scallops are searing, melt the unsalted butter in a separate saucepan over medium heat. Let the butter simmer gently, swirling the pan occasionally. As the butter continues to cook, it will gradually turn a rich golden-brown color and emit a nutty aroma. Once the butter is browned, remove it from the heat and set it aside.

5. 5

   Stir in the minced garlic, fresh thyme leaves, and chopped chives into the brown butter. Allow the herbs and garlic to infuse into the butter, creating a fragrant and flavorful sauce.

6. 6

   Once the scallops are perfectly seared on both sides, remove them from the pan and place them on serving plates.

7. 7

   Spoon the infused brown butter sauce over the pan-seared scallops, allowing the flavors to meld.