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Brown Butter Scallops

Name: Brown Butter Scallops with Pecorino and Panko
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Entree
Ingredients: 1 small Fennel bulb, very thinly sliced w a mandoline or sharp knife (approximately 1 cup); 0.5 pint Cherry tomatoes; 0 (1) 12 oz. bag Naked Sea Scallops, defrosted according to package instructions; 0.25 tsp. Kosher salt; 0.25 tsp. Black pepper; 0.5 cup Panko breadcrumbs; 0.25 cup Pecorino cheese, grated; 0.25 cup Flat leaf parsley, finely chopped; 2 tsp. Lemon zest; 2 tbsp. Olive oil; 4 tbsp. Butter, unsalted; 0.333 cup Pancetta, diced; 0 1 small shallot, diced (approximately 1/2 cup); 2 tbsp. Lemon juice

These brown butter scallops are an absolutely delicious and surprisingly easy dish to make. Scallops in brown butter topped with pecorino cheese and panko with cherry tomatoes and pancetta, this dish is supremely satisfying to enjoy as a weeknight meal or as a special occasion dish.

Made using MSC Certified Sustainable Naked Sea Scallops, wild caught in the cold, clean waters of the North Atlantic.

Recipe courtesy of the Marine Stewardship Council and Chef Peter Som.

[[ recipeID=recipe-2m5pg14bg, title=Brown Butter Scallops with Pecorino and Panko ]]

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Naked Sea Scallops

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Instructions

Ingredients

1 small Fennel bulb, very thinly sliced w a mandoline or sharp knife (approximately 1 cup)
½ pint Cherry tomatoes
(1) 12 oz. bag Naked Sea Scallops, defrosted according to package instructions
¼ tsp. Kosher salt
¼ tsp. Black pepper
½ cup Panko breadcrumbs
¼ cup Pecorino cheese, grated
¼ cup Flat leaf parsley, finely chopped
2 tsp. Lemon zest
2 tbsp. Olive oil
4 tbsp. Butter, unsalted
⅓ cup Pancetta, diced
1 small shallot, diced (approximately 1/2 cup)
2 tbsp. Lemon juice

Instructions

Preheat oven to 425°F.
In a medium (approximately 9” x 12”) baking dish and add fennel, spreading out evenly. On top in a single layer add scallops and cherry tomatoes. Season with salt and pepper.
In a small bowl, combine panko, pecorino, parsley and lemon zest with olive oil. Set aside.
In a medium pan over medium high heat, add butter, pancetta and shallot and melt butter until a dark nutty golden brown (pancetta and shallot will also be a dark golden brown)—approximately 3 minutes—then add lemon juice. Pour butter mixture evenly over scallops followed by panko mixture.
Bake for 10-14 minutes or until topping is golden brown. Garnish with parsley and lemon wedges and serve immediately.