Brown butter scallops with parsley and lemon from Dinner in French: My Recipes by Way of France (page 150) by Melissa Clark

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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

  • peacheater on January 07, 2026

    Have made this many times - always a hit. Very tender and delicate scallops - hard to overcook using this method. This time I made it using just five scallops in a small pan as an appetizer portion - everything worked great scaled down.

  • kari500 on September 24, 2024

    This was so good, and so easy. I overcooked my scallops (I seem to be incapable of cooking them correctly) but it was still wonderful. Maybe if I make this more often I will get better at it. The coriander is so good here, and we were happy to have crusty bread to soak up the butter.

  • Jane on February 22, 2024

    This was so delicious and couldn't be simpler - 10 minutes from start to finish. I loved the combination of nutty browned butter, lemon, parsley and coriander seeds with the rich scallops. Dinner party worthy but also a delicious solo dinner at the end of a long day.

  • stef on June 23, 2021

    Scallops turned tender and sweet in this sauce. I served it for supper with roasted new potatoes,corn and salad. Wish we had baguette to soak up the sauce.

  • Ileana on June 14, 2021

    So simple. So tasty. The coriander is unexpectedly delicious. Added baby zucchini to round out the meal and served it over rice with a green salad.

  • bernalgirl on May 01, 2021

    So easy and the scallops come out beautifully tender and sweet.

  • Jviney on April 25, 2021

    This was such a simple presentation of scallops, totally low stress for a dinner party. Sure, the scallops didn’t have a crust on them but they were tender and soft and buttery and delicious. I’d use this method again for sure.

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