Scallops in Browned Butter


1 pound large wild sea scallops

1 clove garlic, thinly sliced

1 tbsp canola oil

1/4 cup white wine

1 tbsp unsalted butter

1/2 lemon

Salt, to taste

Chive oil (or other herb oil)


Pat scallops dry and allow to come to room temperature

Heat oil and garlic in skillet over medium-high heat

When garlic begin to brown, remove the slices from skillet

Season scallops with salt and place in skillet

Cook 1-2 minutes, turn over and cook additional 1-2 minutes

Scallops should brown on top and bottom

Remove scallops from skillet

Add wine to the skillet and scrape bottom with spatula

Add butter to the skillet (it will foam as it melts)

Squeeze in the juice of one lemon

Spoon sauce over scallops

Garnish with chive or herb oil, if desired