Pan-Seared Trout with Pecan Brown Butter Sauce | Saveur

Ingredients

• 12 tbsp. unsalted butter
• ³⁄₄ cup roughly chopped pecans
• 1 scallion, thinly sliced
• 2 tsp. grated lemon zest, plus 2 tsp. juice
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₂ cup flour
• 4 (6-oz.) boneless, skinless rainbow trout filets
• 1 tbsp. finely chopped parsley, for garnish
• 1 lemon, cut into wedges, for serving