Butter-Basted Sea Scallops with Lemon-Caper Brown Butter and Garlic-Sautéed Asparagus

Ingredients

1. 12 piece large dry-packed sea scallops (about 400 g), side muscle removed
2. 0.25 tsp fine sea salt and a few grinds of black pepper
3. 1 tbsp ghee or avocado oil
4. 45 g organic butter
5. 1 piece small organic garlic clove, thinly sliced
6. 1 tbsp capers, drained
7. 0.5 piece organic lemon: juice (about 1 tbsp) and zest
8. 1 tbsp organic parsley, chopped
9. 300 g organic asparagus, woody ends snapped
10. 1 tbsp olive oil or butter, 1 garlic clove, salt and lemon

Step-by-step method

1. Dry the scallops. Pat with paper towels, then leave on a tray lined with fresh paper towels in the fridge, uncovered, for 15–30 minutes. Dry scallops sear; wet ones steam.
2. Prep the asparagus. Heat oil in a large pan over medium-high. Add asparagus, shake the pan, and cook 5–6 minutes until bright green and lightly charred in spots. Add garlic for the last 30 seconds, salt, squeeze lemon. Keep warm.
3. Season the scallops with salt and pepper just before cooking.
4. Heat the pan. In a heavy stainless or cast-iron skillet over high heat, heat the ghee until shimmering and wisping with smoke.
5. Sear. Lay the scallops in with space between them, flat side down, and do not touch them for 90 seconds–2 minutes until a deep golden crust forms. Flip.
6. Baste. Lower the heat to medium, add the butter and garlic, and spoon the foaming butter over the scallops for 30–45 seconds. Center should be barely translucent: 46–50 °C (115–122 °F), springy but not hard. Remove to a warm plate immediately.
7. Brown-butter sauce. Return the pan to the heat. Let the butter turn nutty and golden (30 seconds), add capers, lemon juice and zest, and parsley. Swirl and pour over.
8. Plate on asparagus, spoon sauce around.

Variations

• Weigh substitutions and recalculate nutrition before serving.

Storage

Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.

Questions and answers