Seared Scallops With Brown Butter And Lemon Pan Sauce

Pro-level cooking techniques made simple.

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INGREDIENTS * 2 lemons * Small handful of chives * 12 large dry sea scallops * Kosher salt, freshly ground pepper * Extra-virgin olive oil or vegetable oil * 3 tablespoons unsalted butter, cut into pieces * 2 teaspoons drained capers

Step 1

Set your Anova Sous Vide Precision Cooker to 124ºF / 51.1ºC
Step 2

* Cut 1 lemon in half and squeeze juice into a measuring glass or small bowl; you should have 1/8 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside. * Cook sous vide, 30 minutes at 124F. Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper.

Stovetop
Step 0

* Pour liquid from sous vide bag into skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.