Instructions

1. Pat scallops dry with paper towels (critical for browning).
2. Season scallops with salt and white pepper.
3. Lightly dust with flour.
4. Heat 30g butter in large skillet over high heat.
5. When butter foams and turns nut-brown, carefully place scallops in pan.
6. Cook for 2-3 minutes per side until golden brown and just cooked through (do not overcook).
7. Transfer scallops to serving plate.
8. Add remaining 50g butter to pan.
9. Heat until nut-brown and fragrant (about 2 minutes).
10. Remove from heat, add lemon juice and parsley.
11. Pour brown butter sauce over scallops.
12. Serve immediately with vegetables or risotto.