LOVE the Sea Scallops, they are such a huge treat. Simply pan searing them with a sprinkle of salt & pepper is all they really need….but huh huh we gave them a little more. If you’re going to sear them in butter anyway, why shouldn’t it be in that seductive favorite Sage Brown Butter.
I’ve always been fascinated with the beautiful art of food plating….drizzles of this and dabs of that. Vibrant colors and edible flowers. Transforming food into art is a skill that inspires me. I’ve discovered that infusing oils for flavor and color is quite easy.
To make Paprika Oil put 1/4 cup of olive oil into a small glass jar and add 1 teaspoon of paprika. Shake well to combine then let infuse for at least is 4-6 hours, longer if possible. Allow the paprika to settle to the bottom before using the oil.
For the sweet pea puree, place 1/2 cup of thawed frozen peas into a small food chopper with 1 Tablespoon of Parmesan cheese, and salt & pepper. With processor running drizzle in enough olive oil to turn the mixture into a slightly chunky puree. Reserve.
To make sage brown butter, simply melt butter in a skillet over med-low heat, toss in some fresh sage leaves. Allow to cook, stirring occasionally until butter turns a nice golden brown. Remove the sage leaves and most of the butter to a small dish.
Increase heat to medium-high. Place dry scallops in pan and sear undisturbed 1-2 minutes per side. Plate scallops on a spoonful of sweet pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil. Wonderful flavors intermingle in every bite. These Pan Seared Sage Brown Butter Scallops are amazing!
On this day we also enjoyed Sea Scallops with Spicy Mayo.
- 8 Sea Scallops, rinsed and patted dry
- salt & pepper
- 2 Tbl. butter
- 8 Fresh sage leaves
- ½ cup frozen sweet peas, thawed
- 1 Tbl. Parmesan cheese
- 2-3 Tbl. olive oil
- salt & pepper
- 1 tsp. paprika
- ¼ cup olive oil
- Prepare paprika oil ahead by combining ¼ cup olive oil with 1 tsp. paprika in a small glass jar. Shake well to combine and let infuse for at least 6 hours.
- In a medium skillet, melt butter over med-low heat then add sage leaves. Cook, stirring occasionally until butter turns golden brown. Remove sage leaves and most of the butter and reserve.
- To prepare the sweet pea puree, add thawed frozen peas with Parmesan cheese, salt & pepper into a small chopper. With processor running, drizzle in enough olive oil to make a slightly chunky puree. Reserve.
- Increase heat to medium and when pan is hot, add scallops, searing undisturbed 1-2 minutes per side.
- Plate scallops on a spoonful of pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.
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