Scallops are edible mollusks with a fairly sweet flavor. Two popular types of scallops are the bay scallop and the sea scallop. The bay scallop is smaller than the sea scallop, and usually a bit sweeter. Sea scallops are usually available as 10 to 20 to the pound, while the smaller bay scallops range from 50 to 90 per pound. Also, bay scallops are more tender and have a sweeter flavor. This recipe uses sea scallops, which can withstand a higher heat, due to their size. Still, be careful not to overcook either type of scallop, as it causes them to be dry and rubbery.
2 tsp. olive oil
1 1/2 pounds sea scallops
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. butter
3 Tbsp. minced shallots
1/2 tsp. bottled minced garlic
1/4 cup dry white wine
1 Tbsp. fresh lemon juice
2 Tbsp. finely chopped fresh parsley
Lemon wedges (optional)
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle sea scallops with salt and pepper.
- Add scallops to pan, and sauté 2 minutes on each side.
- Remove scallops from pan, and keep warm.
- Melt butter in pan.
- Add shallots and garlic; sauté 30 seconds.
- Add wine and juice; cook 1 minute.
- Return scallops to pan; toss to coat.
- Remove from heat; sprinkle with parsley.
- Serve with lemon wedges, if desired.
Food Mingle Blog Alternatives and Substitutions:
- Be sure to pat dry the scallops with a paper towel before sprinkling them with salt and pepper – this will help them to get a nice sear.
- Depending on the thickness of the scallops, you may not need to sear them for 2 minutes per side. Watch them carefully and turn them when you see a nice crisp sear.
Yield: 4 servings
Source: http://www.cookinglight.com, Cooking Light, June 2002