Bay Scallop Sauté
Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It’s important to pat the scallops dry and get your pan (and the oil mixture) very hot—this ensures the scallops brown and not water out. Also, make sure the scallops aren’t crowded in the skillet, as that will cause them to steam.
1 tablespoon canola oil
2 tablespoons butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh parsley
1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat.
3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley, if desired. Serve immediately.