Chicken Cutlets with Roasted Red Pepper & Arugula Relish
Currants add a pop of sweetness to the roasted red pepper and arugula topping on this easy chicken cutlet recipe.
Read MorePan Seared Lemon and Garlic Scallops
Drescription
The key to these pan-seared lemon and garlic scallops is high heat for the sear, a good nonstick pan, and clarified butter. Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. Pairs well with risotto.
Ingredients
- 12 medium sea scallops
- 1 teaspoon salt, or more to taste
- 8 tablespoons clarified butter (ghee), warm, divided
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
Directions
- Place scallops in a large bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a medium bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- Meanwhile, remove scallops from the refrigerator and let come to room temperature, 20 to 30 minutes.
- Melt remaining 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic-butter mixture and add to hot butter in the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook for 2 minutes more. Remove scallops from the heat and let them continue to cook while they rest off the heat, about 5 more minutes. Plate and serve.
