Seared scallops with brown butter and lemon pan sauce from Bon Appétit Magazine, December 2017: Holiday Special (page 52)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shelmar on May 02, 2020

    I used one lemon for a scant 1/4 cup. Easy, I would make again.

  • GiselleMarie on October 11, 2019

    This is very good and very easy! I’m glad I read reviews on the Bon Appetit website before making this. Many cooks complained that the lemon juice and lemon flesh made this dish way too tart, so I used just 3 tablespoons of lemon juice and my husband and I thought it was perfect. It was lemony enough, and the briney flavor of the scallops and the succulence of the browned butter worked together marvelously.

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