Reviews (1) Add Rating & Review 20 Ratings 5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0 Martha Stewart Member Rating: Unrated 12/09/2011 Scallops are wonderful, but cooking them can be very difficult. I think it's time to invest in a splatter screen to cover the pan (I got searing hot olive oil right in the eye). I ordered everyone to the table, but by the time we all took our first bites, the scallops were only about 100 degrees or so--that's just the nature of the beast. Don't be too worried about "filling" the plate visually with scallops--2 is plenty per person.
Back to Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce All Reviews for Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4140_041409_scallops_martha.jpg
Ingredients Ingredient Checklist 12 tablespoons unsalted butter 3 tablespoons Fish Stock 1 tablespoon sherry-wine vinegar 1/4 cup capers, drained and rinsed 3 tablespoons sliced almonds, toasted 2 tablespoons chopped flat-leaf parsley Coarse salt and freshly ground pepper 2 to 3 tablespoons olive oil 8 diver scallops
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4140_041409_scallops_martha.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4140_041409_scallops_martha.jpg
4140_041409_scallops_martha.jpg
Ingredients
Ingredients
- 12 tablespoons unsalted butter 3 tablespoons Fish Stock 1 tablespoon sherry-wine vinegar 1/4 cup capers, drained and rinsed 3 tablespoons sliced almonds, toasted 2 tablespoons chopped flat-leaf parsley Coarse salt and freshly ground pepper 2 to 3 tablespoons olive oil 8 diver scallops
Directions
Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 12/09/2011 Scallops are wonderful, but cooking them can be very difficult. I think it's time to invest in a splatter screen to cover the pan (I got searing hot olive oil right in the eye). I ordered everyone to the table, but by the time we all took our first bites, the scallops were only about 100 degrees or so--that's just the nature of the beast. Don't be too worried about "filling" the plate visually with scallops--2 is plenty per person.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0
Add Rating & Review
20 Ratings 5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0
20 Ratings 5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0
20 Ratings 5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 10 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 12/09/2011 Scallops are wonderful, but cooking them can be very difficult. I think it's time to invest in a splatter screen to cover the pan (I got searing hot olive oil right in the eye). I ordered everyone to the table, but by the time we all took our first bites, the scallops were only about 100 degrees or so--that's just the nature of the beast. Don't be too worried about "filling" the plate visually with scallops--2 is plenty per person.Martha Stewart Member
Rating: Unrated 12/09/2011
Scallops are wonderful, but cooking them can be very difficult. I think it’s time to invest in a splatter screen to cover the pan (I got searing hot olive oil right in the eye). I ordered everyone to the table, but by the time we all took our first bites, the scallops were only about 100 degrees or so–that’s just the nature of the beast. Don’t be too worried about “filling” the plate visually with scallops–2 is plenty per person.
Rating: Unrated
All Reviews for Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
