Use this brown butter sauce when making Elizabeth Falkner's Seared Scallops with Bacon, Tomato, and Avocado Puree recipe.
- Yield: 2 tablespoons
Source: The Martha Stewart Show, May Spring 2008
- 2 tablespoons unsalted butter
In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.