Nantucket Bay Scallops in Brown Butter

Ingredients

• 1 1/2 lb bay scallops
• 6 tbsp unsalted butter
• 1 small shallot, minced
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh tarragon
• 4 slices toasted country bread

Before you cook

• Pat the scallops very dry on paper towels, since any water will steam instead of sear them.
• Mince the shallot and chop the chives and tarragon.
• Toast the bread and keep it warm.

Steps

1. Melt the butter in a large stainless skillet over medium-high heat.
2. Cook the butter for 2 to 3 minutes, swirling the pan, until the milk solids turn amber and it smells like toasted nuts.
3. Add the shallot and stir for 20 seconds.
4. Add the scallops all at once and spread them into a single layer.
5. Sear for 60 seconds without touching them.
6. Toss the scallops once and cook for 45 seconds more, until they are just opaque and springy.
7. Take the pan off the heat immediately, since bay scallops turn rubbery in seconds.
8. Stir in the lemon juice, salt, and pepper and swirl the pan to make a light sauce.
9. Scatter the chives and tarragon over the scallops.
10. Spoon everything over the toasted bread with all the brown butter.