Seared Bay Scallops With Brown Butter Emulsion
Scallops are seared in clarified butter and finished with a rich soy, butter, and balsamic vinegar emulsion.
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Instructions
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Melt sliced butter in a medium saucepan over medium heat and bring to a boil.
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Skim off any foam; reduce heat to a slow boil for 15 minutes, continuing to skim.
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Allow residual milk solids to settle at the bottom, then carefully pour the clear butterfat into a container, leaving solids behind.
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Boil vinegar in a nonreactive saucepan over high heat; reduce to medium-low and simmer, stirring, until 1/2 cup and thick (about 30 minutes).
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Transfer reduced vinegar to a bowl and cool to room temperature.
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Melt butter in a medium skillet over medium heat until light brown; remove from heat and cool to room temperature.
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Gradually whisk brown butter into cooled vinegar, then whisk in soy sauce and pepper to taste; set emulsion aside.
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Pat scallops dry; season with salt and pepper.
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Heat clarified butter in 2 large skillets over medium-high heat until nearly smoking.
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Add scallops to pans; immediately reduce heat to medium and add more clarified butter.
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Sear scallops until deeply browned on one side (about 3 minutes).
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Turn scallops, add thyme and garlic; brown slightly on the other side while basting with hot butter (about 2 minutes).
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Transfer scallops to a warm platter.
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Add 1 tablespoon butter to the pan; scrape with a wooden spoon to loosen browned bits.
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Pour emulsion in a stripe on each plate.
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Place scallops browned-side up on each plate, spoon pan drippings around, and serve immediately.