Seared Scallops with Basil-Turmeric Butter
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By Skylar Dustin
Seared Scallops with Basil-Turmeric Butter
3 steps
Prep:30minCook:5min
Updated at: Tue, 29 Oct 2024 20:52:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
4
Low
Glycemic Load
0
Low
Nutrition per serving
Calories347.4 kcal (17%)
Total Fat30.7 g (44%)
Carbs4.4 g (2%)
Sugars0.1 g (0%)
Protein14.1 g (28%)
Sodium642.9 mg (32%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundsea scallops
kosher salt
freshly ground black pepper
2 tablespoonsextra-virgin olive oil
2 tablespoonsBasil
0.25juice of lemon
⅛ cupfresh basil
finely chopped
⅛ cupfresh parsley
chopped
2 tablespoonsunsalted butter
at room temperature
0.25lemon
Grated zest of
¼ teaspoonground coriander
⅛ teaspoonground turmeric
0.5garlic clove
grated
kosher salt
freshly ground black pepper
Instructions
Step 1
In a medium bowl, combine the basil, parsley, butter, lemon zest, coriander, turmeric, garlic, and salt and pepper to taste. Mix thoroughly so all of the herbs and spices are really incorporated into the butter. Taste and adjust for seasoning. Store in the fridge for up to 1 week.
Step 2
1 Pat the scallops dry with paper towels and season well with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the scallops and sear-ideally without moving them-until deeply golden on both sides, about 2 minutes per side. Reduce the heat and add the basil-turmeric butter to the pan, spooning it over the scallops as it melts, about 30 seconds. Transfer the scallops to a platter.
Step 3
2 Squeeze a ton of lemon juice over the top and serve immediately.
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