By Victoria Hart Glavin of Tiny New York Kitchen
When you go to your fishmonger make sure to ask for “dry” scallops. Dry scallops are free of preservatives and release only a small amount of liquid while cooking, which is the key to getting a good crusty sear.
- 1 Tablespoon Olive Oil
- 1 Pound Sea Scallops (Side Muscle Removed)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 3 Tablespoons Unsalted Butter (Cut Into Small Pieces)
- 4 Tarragon Sprigs
- 2 Teaspoons Freshly Squeezed Lemon Juice
In a large-size sauté pan heat olive oil over a medium-high heat for 1 minute. Season scallops with kosher salt and pepper. Place scallops in sauté pan and cook for 3 minutes on one side (until golden brown). Turn scallops and add butter and tarragon. Continue to cook. Spoon butter over scallops for 3 minutes longer or until scallops are cooked through and butter is brown and has a nutty aroma. Add lemon juice. Remove pan from heat and transfer to serving plate. Serve with brown butter pan sauce. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.