Monday, November 18, 2019

Still in the Kitchen; Different Chef

Richie made Seared Scallops with Brown Butter and Lemon Pan Sauce.  It was quite tasty:  Alert:  It is no substitute for roast turkey on a Thursday coming up.  Turkey Thursday Thanksgiving is sacred in many circles.

12 large dry sea scallops
juice of three lemons  or 1/4 cup bottled lemon juice
small handful of chopped chives
sea salt and pepper
  2 to 3 T Extra-virgin or vegetable oil to coat skillet - heat till it begins to shimmer
3 T sweet butter cut in chunks
2 teas. drained capers

Season the scallops with salt and pepper to your taste and saute them face down until brown on that side and translucent on the other side and gently flip them over and cook that side.  Set them aside and add the butter, capers, lemon juice in the now-empty pan and stir and swirl.  Plate the scallops and pour the sauce gently over the scallops.

Haven't seen capers for some time and at first glance they looked like 'way overcooked frozen peas.  Next time he makes it, I suggested real lemons as bottled are sourer than an old maid at a cotillion.  

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