Meantime, this recipe is about as easy and elegant as it gets (I love it when those two things go together!). You want to start by making the bread crumbs, since the scallops are going to take a grand total of about 5 minutes to cook. Whirl a couple of slices of bread in your food processor, mix them with a little melted butter and white wine (don’t worry if they look mushy) and bake them for about 10 minutes until they are golden and crispy.
Now, season up your scallops with some salt and pepper and cook them in some olive oil until they are brown. Flip them over and add in the butter, stirring the butter around gently until it melts – make sure you get some of that nice melted butter over the top of your scallops. Cook the butter and scallops just until the butter turns brown, which should only take about 2-3 minutes.
Now all that’s left to do is pop those scallops on warm plates, drizzle the brown butter from the pan over them, and scatter on some bread crumbs. I like a little squeeze of lemon or lime juice to brighten everything up, but that’s totally optional. I served this with some fresh green beans on the side, but you could also serve them over rice and that would be scrumptious too. Or both!
Serves: 2 servings, can be increased as needed
- 2 slices white bread
- 1 tablespoon melted butter
- 2 tablespoons white wine
- 2 tablespoons olive oil
- 8 sea scallops (I usually serve four per person, but feel free to add or subtract as you like!)
- Salt and pepper
- 3 tablespoons cold butter, sliced
- Fresh lemon or lime juice, optional
- 1. Preheat oven to 400.
- 2. Put bread slices in food processor and process until you have breadcrumbs. Mix crumbs with melted butter and white wine (don't worry if it looks mushy) and spread in a single layer on a rimmed baking sheet. Bake until golden and crispy, about 10 minutes.
- 3. When crumbs are done, make scallops. Heat olive oil in a large skillet over medium high heat and season both sides of scallops with a little salt and pepper.
- 4. Add scallops to skillet and sear on one side for about 3 minutes. Don't move them once they are in the pan to get a nice firm sear.
- 5. Turn the scallops over (tongs work best for this) and add the sliced cold butter. Stir the butter around and dribble some of it over the scallops. Do this for about 2-3 minutes until the butter turns brown.
- 6. Divide the scallops among warmed plates, drizzle the butter from the skillet over the top and scatter generously with breadcrumbs.