Scallop and Chive Dumplings in Brown Butter

Sarah Copeland
Updated
Get the recipe for Scallop and Chive Dumplings in Brown Butter.

Ingredients

  • 16 dry-packed small sea scallops (about ½ lb.)

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 4 tablespoons finely chopped fresh chives, divided

  • 16 rice paper or wonton wrappers

  • 4 tablespoons unsalted butter

Nutrition

Calories 253

Fat 12g

Sat Fat 7g

Cholesterol 36mg

Sodium 256mg

Protein 8g

Carbohydrate 28g

Sugar 1g

Fiber 0g

Iron 0g

Calcium 8mg

Directions

  1. Assemble the dumplings, dividing the scallops, salt, pepper, and 2 tablespoons of the chives among the wrappers.

  2. Melt the butter in a large skillet on low until light golden brown. Add 8 dumplings to the skillet in a single layer; cook until crisp and golden, 2 minutes per side. Remove and cook the remaining dumplings. Remove, drizzle with the butter from the skillet, and sprinkle with the remaining chives.

Yields: 4