• cup flour
  • ¼ teaspoon salt
  • teaspoon white pepper
  • 1 lb. bay scallops
  • 6 tablespoons unsalted butter
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons snipped chives
  • 2 teaspoons grated lemon zest


Toss scallops in a mixture of the flour, salt and white pepper to coat completely. Melt 2 tbsp butter in a medium skillet, Turn the heat up high, and saute the scallops until opaque and brown on all sides, about 2-3 minutes. Do not overcook, you want them just lightly browned. Remove the scallops and keep warm.

Reduce the heat to medium low, and cook the remaining 4 tbsp butter slowly, stirring carefully. When it begins to foam, watch closely and let it brown enough to give off nutty aroma. Remove, add lemon juice to stop cooking, add the garlic and let cook for a minute, then stir in chives, lemon zest, and the scallops. Serve immediately.

MacGourmet downloadBay Scallops with Brown Butter. To import, drag image to your MacGourmet recipe box.