In these days of quarantine we are not eating out at all. We just got a grocery order this morning. When I was shopping online for it I discovered sea scallops for $16 per pound. Sea scallops are much larger (and more expensive) than bay scallops, which we can get for $6 or $7. Well, this appealed to my heart, having grown up in Delaware, where fresh seafood was plentiful. I ordered one pound, thinking that if we ate them out we would pay much more than that for dinner for two. In case any of you like sea scallops, here is how I plan to cook them. I will serve with steamed asparagus and either $rice or pasta for the leftover garlic sauce. And of course, some white wine.
1 tablespoon unsalted butter 1 pound sea scallops Kosher salt and freshly ground black pepper, to taste For the lemon butter sauce 2 tablespoons unsalted butter 2cloves garlic, minced juice of 1 lemon kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves (optional) Make the lemon butter sauce first. melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Rinse scallops with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Melt 1 tablespoon butter over high heat; if possible, use a skillet large enough for the scallops to cook in one layer. . Otherwise, you will need to Work in batches. Add scallops to the skillet in a single layer and cook, turning once, until golden brown and translucent in the center, no more than two minutes per side. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired. Notes You can make the garlic lemon butter earlier in the day; you can make extra and freeze it for other uses. Have everything you wish to serve with the scallops ready before you cook the scallops; you do not want them to get cold. Scallops are wonderful, but you do not want to overcook them or they will be tough. I like the parsley garnish, but my otherwise very accommodating husband dislikes parsley so I leave it out.., which we can get for about $7 per pound _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
