Katie Lee Biegel's Brown Butter Scallops Are Ready in Under 10 Minutes

These seared and saucy scallops are an easy dinner idea—and I’ll be making them ASAP!

It’s no secret that butter, citrus and seafood are meant for each other, and Katie Lee Biegel just showed us how to enjoy the flavorful trio in 10 minutes.

The Kitchen co-host recently took to Instagram from her home to show us how to make the tastiest Sea Scallops in Brown Butter White Wine Sauce. The scallops are seared to perfection, glazed with a super simple sauce and ready to eat in no time at all. Here’s how she makes them, plus a few other tasty ways of preparing this shellfish.

Biegel makes this dish with four ingredients: scallops, butter, white wine and lemon juice, plus a few pantry items like salt, pepper and olive oil.

To start, she dries both sides of the scallops with a paper towel and seasons them with salt and pepper. At this point of the video, you can see Iris, Biegel’s daughter, flicking her fingers towards the scallops to help with the salting process.

Then, Biegel places a skillet over medium-high heat on her stovetop and adds a light drizzle of olive oil (about 1 tablespoon). To that, she drops in a few tablespoons of butter—a genius move. The olive oil helps prevent the butter from burning and allows the milk solids to become dark brown, fragrant and nutty. Next, Biegel adds all six scallops to the pan and cooks them for 2 minutes on each side, until they’re opaque throughout. She then removes the scallops to a serving plate before making the sauce.

Related: Everything You Need to Know About Cooking Scallops

To the browned butter and oil still hot in the skillet, she adds a squeeze of half a lemon and a splash of white wine. We love that she uses Chardonnay here. Depending on the varietal, this wine enhances the buttery flavor of the sauce and gives it a hint of oakiness. Lastly, Biegel reduces the sauce by half until it’s thicker, bubbly and a dark, caramel color, which she immediately pours over her scallops before digging in.

Oftentimes, scallops are mistaken for an expensive seafood purchased mostly at fancy restaurants for special occasions. But Biegel’s reel is proof that all you really need to make dishes like our Brown Butter Seared Scallops is 10 minutes and a skillet.

Scallops are delicious when cooked in other ways, too. You can broil them in your oven to make our Prosciutto-Wrapped Scallops with Spinach, or you can make our smoky Grilled Scallops in just a few easy steps. Either way, you’ll be left with a mouthwatering excuse to keep scallops in your dinner rotation.

Keep Reading: Katie Lee Biegel’s Brussels Sprouts Salad

Read the original article on Eating Well.