Coquilles Saint-Jacques au beurre noisette aux herbes

Ingrédients

• 500 g large sea scallops meat (about 20 pieces, wiped clean & dabbed dry)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp butter (cut into small pieces)
• 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
• 2 tsp lemon juice

Préparation

1. 1

   --- Steps ---

2. 2

   Heat oil in a large pan over medium high.

3. 3

   Season scallops with salt & pepper on both sides.

4. 4

   Arrange scallops & cook in batches (do not overcrowd) until deep golden brown on 1 side (about 3 mins)

5. 5

   Flip, add butter & herbs, continue cooking, spooning butter over scallops often, until butter is browned & smells nutty (about 2 mins)

6. 6

   Remove from heat, add lemon juice & transfer scallops onto serving plates with brown butter pan sauce.