Beurre noisette is a close relative of ghee. While in Indian cuisine, ghee is a standalone ingredient and almost a medicinal tool, in French cuisine, beurre noisette refers to browned butter with a nutty flavor, often used as a sauce. For seafood, this sauce is perfect — enhancing rather than overpowering the flavors of the ocean. Scallops pair perfectly with it, as do shrimp, baby calamari, or white fish fillets.
- 50 g salted butter
- 6-8 sea scallops
- sea salt or smoked salt
- lemon juice (optional, though I prefer it without)
Melt the butter in a pan and cook it over medium heat, stirring, until it begins to bubble slightly and develops a golden, nutty aroma. This process will take about 2–3 minutes. Reduce the heat further and place the scallops in the pan. Ensure there's 2–4 cm of space between each scallop, as even when thoroughly dried, they will release liquid, potentially leading to steaming rather than a gentle sear.
Cook the scallops for 1.5–2 minutes on each side.
Melt the butter in a pan and cook it over medium heat, stirring, until it begins to bubble slightly and develops a golden, nutty aroma. This process will take about 2–3 minutes. Reduce the heat further and place the scallops in the pan. Ensure there's 2–4 cm of space between each scallop, as even when thoroughly dried, they will release liquid, potentially leading to steaming rather than a gentle sear.
Cook the scallops for 1.5–2 minutes on each side.
