Name: Lemon Brown Butter
Total time: 25 min
Yield: Serves 4 (Makes about 1/4 cup)
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, cut into 4 piece; 1 small shallot, minced (about 1 1/2 tablespoons); 1 tablespoon minced fresh parsley leaves; 1/2 teaspoon minced fresh thyme leaves; 2 teaspoons juice from 1 lemon

Why This Recipe Works

To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time to burn. When using scallops treated with sodium tripolyphosphate (a common preservative), we eliminated the chemical flavor in our seared scallop recipe by briefly brining the shellfish in a solution of water, lemon juice, and salt.

Instructions

Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice. Season to taste with salt and pepper. Cover to keep warm.