Golden seared scallops finished in nutty brown butter with crispy sage, toasted hazelnuts, and briny capers.
WHAT DO I NEED?
1 lb large sea scallops, patted very dry
1 (3 oz) tub Brown Butter
1/4 cup hazelnuts, roughly chopped
2 tbsp capers, drained
8–10 fresh sage leaves
Salt + freshly cracked black pepper
Optional: squeeze of lemon, flaky salt for finishing
Pat scallops completely dry and season generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add half of the Brown Butter and let it melt and start to sizzle.
Add scallops in a single layer, making sure not to overcrowd the pan. Sear for 2–3 minutes without moving, until a deep golden crust forms. Flip and cook for another 1–2 minutes until just opaque in the center. Transfer to a plate.
Lower heat to medium. Add remaining brown butter to the same pan along with chopped hazelnuts. Toast for 1–2 minutes until fragrant.
Add capers and sage leaves. Let the sage crisp and the capers pop slightly, about 1–2 minutes. The butter should smell deeply nutty and aromatic.
Return scallops to the pan and spoon the brown butter mixture over the top to coat.
Finish with a squeeze of lemon (optional) and a pinch of flaky salt.
