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Pan Seared Sea Scallops in Browned Sage Butter

Pan Seared Sea Scallops


  1. Melt butter in cast iron pan over medium flame. When butter is just short of smoking, add fresh sage leaves and fry until crisp. Remove from butter and drain on paper towel. Reserve for garnish.
  2. Pat dry each scallop, sear each scallop in browned sage butter until carmelized on each end
  3. Plate 2 to three scallops per plate, top with fried sage leave, finish with apple smoked sea salt
  4. Serve immediately