Seared Bay Scallops With Brown Butter Emulsion
These scallops are seared in clarified butter and then basted with an emulsion of soy sauce, butter, and balsamic vinegar.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the Emulsion:
- 2cups balsamic vinegar
- ¼pound (1 stick) unsalted butter
- 1tablespoon soy sauce
- Freshly ground black pepper to taste
- For the Scallops:
- 2pounds bay scallops
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- ¼cup Clarified Butter (recipe below)
- 2sprigs thyme
- 2cloves garlic
- 1tablespoon unsalted butter