Browned Butter Garlic Parmesan Scallops

• Gluten free

• Seafood

  • 1 lb Sea scallops, whole

• Produce

  • 1 large clove Garlic
  • 1 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 stick Butter, unsalted
  • 1/4 cup Parmigiano-reggiano cheese

Found on rantsfrommycrazykitchen.com

Description

Ingredients

• 1 pound whole sea scallops
• 1 large clove garlic, minced
• 1 stick (1/2 cup) unsalted butter
• 1/4 cup finely grated Parmigiano-Reggiano Cheese (recommended over regular American Parmesan)
• 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil
• salt and pepper

Directions

• Pat the scallops dry with paper towels and set aside.
• Melt the butter in a small frying pan over medium heat while whisking. Once the butter melts it will begin to foam. Continue whisking until the foam subsides and begins to brown and smell nutty, adjusting the heat if necessary to prevent burning. Remove from the heat and immediately whisk in the minced garlic. Continue to whisk for about one minute so that the garlic doesnt stick to the pan and burn.
• Heat the olive oil in a large nonstick frying pan over medium-high heat. Season the scallops with salt and pepper and place in the pan flat side down. Cook for 3 minutes, then turn and continue to cook for 3 more minutes.
• Remove from the heat and pour the browned butter over the scallops. Sprinkle with chopped parsley and Parmigiano-Reggiano and serve.