Pan Seared Sea Scallops With Browned Butter Sage

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This recipe is absolutely to-die-for. i like to refer to these scallops as tender, sweet morsels of heavenly goodness. the scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. this dish is worth savoring every last bite!!

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Steps

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With a paper towel , thoroughly dry all sides of scallops.

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Season all sides of scallops evenly with garlic powder , onion powder and black pepper.

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Then evenly coat all sides with flour and pat of excess flour.

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In an oven-safe skillet , heat olive oil over medium-high heat until glistening.

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Add scallops.

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Cook for 3 - 5 minutes and turn over when bottom edges change color 1 / 4 of the way up , and seared side has turned paper bag brown.

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Lower skillet to medium heat.

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Add butter to pan.

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When butter has melted and begins to foam , baste scallops with it for 1 - 3 minutes.

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During the last one minute of cooking time , sprinkle fresh sage into butter and allow to crisp.

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Scallops are done when their sides are evenly white from top to bottom or internal temperature reaches 140f.

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Ingredients

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sea scallops, garlic powder, onion powder, black pepper, flour, olive oil, butter, sage