Lemon Brown Butter
By America's Test KitchenPublished on December 30, 2010
Time
25 minutes
Yield
Serves 4 (Makes about 1/4 cup)
Ingredients
4 tablespoons (½ stick) unsalted butter, cut into 4 piece1 small shallot, minced (about 1 ½ tablespoons)1 tablespoon minced fresh parsley leaves ½ teaspoon minced fresh thyme leaves 2 teaspoons juice from 1 lemon
Instructions
- Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice. Season to taste with salt and pepper. Cover to keep warm.
Time
25 minutesYield
Serves 4 (Makes about 1/4 cup)Ingredients
4 tablespoons (½ stick) unsalted butter, cut into 4 piece
1 small shallot, minced (about 1 ½ tablespoons)
1 tablespoon minced fresh parsley leaves
½ teaspoon minced fresh thyme leaves
2 teaspoons juice from 1 lemon
Ingredients
4 tablespoons (½ stick) unsalted butter, cut into 4 piece
1 small shallot, minced (about 1 ½ tablespoons)
1 tablespoon minced fresh parsley leaves
½ teaspoon minced fresh thyme leaves
2 teaspoons juice from 1 lemon
Ingredients
4 tablespoons (½ stick) unsalted butter, cut into 4 piece
1 small shallot, minced (about 1 ½ tablespoons)
1 tablespoon minced fresh parsley leaves
½ teaspoon minced fresh thyme leaves
2 teaspoons juice from 1 lemon
Why This Recipe Works
To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time to burn. When using scallops treated with sodium tripolyphosphate (a common preservative), we eliminated the chemical flavor in our seared scallop recipe by briefly brining the shellfish in a solution of water, lemon juice, and salt.
Instructions
- Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice. Season to taste with salt and pepper. Cover to keep warm.
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