5 minutes
A rich, nutty sauce enhanced with fresh herbs and lemon, perfect for pan-seared scallops.
Unsalted Butter, cut into 4 pieces
tablespoons
Shallots, minced
each
Flat Leaf Parsley, minced
tablespoons
Fresh Thyme, minced
teaspoons
teaspoons
to taste
to taste
1. Brown the Butter
Begin by heating the unsalted butter in a small saucepan over medium heat. As the butter melts, continue to swirl the pan constantly. This constant movement ensures even cooking and prevents burning. Your goal is to achieve a rich, dark golden brown color and a nutty aroma, which should take about 4 to 5 minutes.
2. Add Shallots
Once the butter has reached the perfect shade of brown and emits that wonderful nutty fragrance, add the minced shallot and cook it for about 30 seconds until it becomes fragrant.
3. Add Herbs and Lemon Juice
Remove the saucepan from the heat and immediately stir in the minced parsley, minced thyme, and lemon juice. The fresh herbs and lemon juice will brighten up the rich, nutty butter, creating a beautifully balanced sauce.
4. Season and Keep Warm
Finally, season the sauce with a pinch of salt and black pepper to taste. Cover the saucepan with a lid to keep the sauce warm until you're ready to serve.
After the butter has browned, stir in a splash of heavy cream and simmer briefly to create a richer, creamier sauce. This variation pairs exceptionally well with heartier dishes like ravioli or gnocchi.
Swap out the lemon juice for another type of citrus, such as lime, orange, or grapefruit, to give a different acidic profile. Add a bit of zest from your chosen citrus to intensify the flavor.
Stir in a tablespoon of grated Parmesan or Pecorino cheese once the butter is browned. The heat from the sauce will melt the cheese and give a savory depth. Avoid over-salting the sauce since the cheese will add saltiness.
Add a pinch of red pepper flakes to the sauce for a subtle heat. Alternatively, infuse the butter with a smashed clove of garlic or a sprig of rosemary during the browning process for a different aromatic profile.
Add a teaspoon of capers or chopped anchovies to the sauce at the end of cooking for an umami kick. If using anchovies, let them dissolve into the sauce for a more homogeneous flavor.
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