Sweet scallops from the shelf get a quick sear and finish in nutty brown butter with lemon. This is the weeknight version of a restaurant dish, ready in twenty minutes and worth every minute.

Serves 2. 20 minutes, 20 at the stove.

About 450 calories a serving, 28 g protein, 12 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound of scallops dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
2. Working in two batches so they do not crowd, sear the scallops for two minutes until they develop a golden crust, flip once, and sear the second side for two minutes until just cooked through. Transfer to a plate.2 min
3. Reduce heat to medium and add 4 tablespoons butter to the skillet. Swirl and listen as the butter foams and turns golden brown with a nutty aroma, about three minutes. Squeeze the juice from half a lemon into the butter and stir.3 min
4. Return the scallops to the skillet to coat in the brown butter. Divide between two plates and spoon the butter over top. Cut the remaining lemon half into wedges and serve alongside.

Note Swap the lemon for lime if you have it. Leftovers keep refrigerated for one day and are best served cold as a salad with arugula. Pair with crusty bread to soak up the butter, or serve over rice or pasta to stretch the dish.