top of page
Search

Day Boat Seared Sea Scallop with Brown Butter and Cranberry Compote

In the festive spirit of the holidays, there's nothing more delightful than indulging in day boat scallops. Scallops, beloved and versatile, gracefully embrace various culinary styles. A beloved preparation involves pan-searing with olive oil and fragrant herbs.




Let's elevate the joy of seared scallops by infusing them with the season's magic. We'll enchant these delicate morsels with a blend of simple ingredients: golden butter, succulent cranberries, zesty orange, and sugar, creating a delectable brown butter and cranberry compote that bursts with a flavorful celebration on your palate.


You'll make the cranberry compote and brown butter before searing the scallops. Bringing everything together on a platter or dish. You can also put this in an 8 x 8 pan and keep it warm in the oven until serving.


CRANBERRY COMPOTE

Ingredients

  • 12 ounces fresh cranberries

  • 2/3 cup sugar

  • 1/2 cup water

  • 1 orange zested and juiced

Instructions

  • In a saucepan, blend together fresh cranberries, sugar, water, and the juice and zest of half an orange. Place the pot on medium-low heat and simmer, stirring occasionally, until the cranberries burst and break down, forming a sauce. This process typically takes about 6 to 8 minutes. You'll know the sauce is ready when it drips off a spoon easily.


BROWN BUTTER

Ingredients

  • 1/2 pound of butter

Directions

  • Heat a sturdy skillet over medium heat. Add the butter (slicing helps even melt) and whisk frequently. Let the butter continue to cook.

  • Look for browning and aroma

  • Once melted, the butter will foam and then settle. Pay close attention as light brown specks appear at the bottom of the pan. A nutty aroma signifies the browning process.

  • Remove from the heat

  • Transfer the melted butter into a bowl to halt further cooking and prevent potential burning. It's crucial not to overcook, as the transition from brown to burnt can happen quickly. If the butter darkens too much, consider starting new to avoid an undesirable burnt flavor.


PAN SEARED SCALLOPS

Ingredients

  • 1/2 pound sea scallops (8-10 scallops)

  • Salt and pepper to season

  • 2 tablespoons of olive oil

Directions

  • Remove scallops from packaging and rinse

  • Pat dry with a paper towel, and if time place back into the refrigerator uncovered for 15 minutes to allow for extra drying

  • In the meantime, heat a sturdy pan over medium-high heat

  • Add enough oil to coat the bottom of the pan

  • Remove scallops from refrigerator and season with salt and pepper

  • Add scallops and cook undisturbed for 2-3 minutes.

  • Using a spatula, gently lift and turn each individual scallop

  • Cook for an additional 2-3 minutes.

  • Remove the pan from the heat and add the brown butter to the pan, gently tossing.

  • Remove the buttered scallops from the pan onto a plate.


Build the Seared Sea Scallop with Brown Butter and Cranberry Compote onto a plate or platter. First, take a dollop of compote placed on the plate or platter for each scallop. Spoon on top of the compote a 1/4-1/2 teaspoon of brown butter. Place a seared scallop on top, and finally, add cranberry pieces of the compote on top of the scallop. Serve immediately.





Comments


bottom of page