Brown Butter Scallops w/ Parsley and Lemon

Cookbook Recipe:

“Dinner in French: My Recipes by Way of France: A Cookbook” by Melissa Clark

Ingredients:

• 8 tablespoons unsalted butter

• 1/4 cup fresh parsley leaves, minced

• 1 teaspoon lemon zest, finely grated

• 1-2 garlic cloves, minced

• 3/4 teaspoon coriander seeds, lightly crushed

• 1 1/2 lb. sea scallops, pat dry with paper towels, season with salt and pepper

• Fresh lemon juice to taste

• Fresh black pepper and sea salt (to taste)

Instructions:

In a large skillet over medium heat, melt the butter and cook until it is lightly browned about 5 minutes. Stir in the parsley, lemon zest, coriander, and garlic. Cook for about 30 seconds, stirring to prevent burning.

Add the scallops to the brown butter and cook the scallops for 2 minutes per side. Transfer the scallops to a serving platter, and season the brown butter in the pan with lemon juice and additional salt. Spoon the butter over the scallops and serve with sliced bread.

For the bread, I slice and baguette, drizzle with olive oil, season with salt and black pepper, and bake in a preheated 400 degrees oven until golden brown, about 8-12 minutes.