2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

 Brown Butter Sea Scallops

Provincial Style

  • This is a take on a classic recipe that that deserves to be made more often. It's very easy to cook and great over some fresh linguine.
  • .The key is to use very fresh "dry pack" sea scallops and fresh parsley.

  • 1 pound fresh dry scallops
  • 1/2 cup fresh shallots, diced
  • 1/3 cup flat parsley, coarsely chopped
  • 1/3 cup dry white wine
  • 3 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 teaspoon herbed salt
  • 1 teaspoon fresh garlic, chopped
  • 1/2 teaspoon black pepper  

  • In a bowl, salt and pepper the scallops then roll in flour. Heat 2 tablespoons butter until dark brown but not burned. Add scallops, one at a time, cook until browned about 3 minutes per side.
  • Remove scallops from pan.
  • Add 1 tablespoon butter, shallots, parsley, garlic and remaining flour from bowl. Saute for 2 to 3 minutes. Add wine and stir to deglaze the pan.
  • Plate the scallops and pour sauce over them. Garnish with some fresh parsley and serve.
  • Serves 2 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2004