Sauteed Bay Scallops with Lemon Butter

Title:
Sauteed Bay Scallops with Lemon Butter

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1 lb Bay scallops


     2 tb Olive oil


     3 tb Unsalted butter


          Juice of 1 lemon


   1/4 c  Chopped fresh parsley


          Freshly ground black pepper






 Choose a saute pan large enough to hold all of the scallops in one layer


 without overcrowding the pan or without them touching each other. Cook in


 batches if necessary. Heat the oil and 1 tablespoon of the butter until


 nearly smoking. Add the scallops and do not move or shake pan, but allow


 the scallops to brown well on one side before tossing the pan to flip them


 or gently turning them with a spatula to cook the second side.


 


 Remove the scallops from the pan and place on a warm serving platter.


 Return the pan in which the scallops had been cooked to the fire, add the


 remaining 2 tablespoons of sweet butter, and cook until the butter begins


 to turn a light brown color. When the butter has browned to a hazelnut


 color add the lemon juice and chopped parsley.


 


 Pour the classic lemon butter over the scallops, garnish with heart-shaped


 croutons and serve promptly.


 


 Yield: 4 servings


 


 NOTES : (Courtesy of Michael Lomonaco) Recipe by: Cooking Live Show #CL8836


 Posted to MC-Recipe Digest V1 #512 by Angele Freeman 


 on Mar 12, 1997