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Scallops In Brown Butter Sauce
An economical way to serve scallops
- 4 tbs butter
- 2 cloves garlic finely chopped
- 1/2 cup dry white vermouth or dry white wine
- 1 lb sea scallop pieces
- 1 tbs olive oil oil
- 12 oz. fettuccine cooked
- 3 tbs chopped fresh flat-leaf parsley
- 3 tbs tarragon
- 1 tbs lemon zest
In large skillet, cook butter over medium, swirling pan, until golden brown, 4 to 5 minutes. Add garlic and wine. Cook for 2 minutes.
In medium skillet, cook scallops in oil over high for 3 minutes. Turn scallops. Add 3 tbsp. of browned butter. Baste for 2 minutes.
Add pasta, herbs, and lemon zest to large skillet. Toss until coated; season. Top pasta with scallops and pan drippings.
Serving: 1Portion | Calories: 570kcal | Carbohydrates: 67g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 567mg | Potassium: 497mg | Fiber: 3g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg