Recently, I wound up with one pound of fresh scallops that needed to be cooked pretty quickly. With using the ingredients I had on hand I settled on this recipe. These scallops were divine. Not only were they the freshest scallops we’ve ever tasted, but they flavor was incredible. Lemon, butter and seafood are just meant to be paired together so it’s no surprise that this recipe was a winner.
1 pound fresh bay or sea scallops
Kosher Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 clove garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in 1/2
Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total depending on the size of your scallops. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
Source: Barefoot in Paris, Ina Garten