First of all, I had no idea scallops were so pricey! About $14/pound. However, we found them on sale and made a splurge. Actually, we had decided to splurge for a special New Year’s Eve dinner (yes, I’ve been meaning to post this for quite awhile now) and lucked out by finding them on sale. And just the day before I had come across this recipe.
I had never cooked scallops before. Actually, I don’t recall ever having eaten scallops before, but hubby loves them. I was concerned about how the recipe was coming along because  the scallops were still slightly frozen and too much flour adhered to them, making the sauce rather thick and lumpy looking, and  I think I didn’t have the butter hot enough because the scallops didn’t brown as much as I think they should have. I forged ahead anyhow, keeping my fingers crossed.
And hubby loved the final creation. For now, that’s all that matters with my first venture into the world of scallops.
Note: I actually made this recipe for the first time about 2 1/2 months ago (but hadn’t yet posted it) and I didn’t like the lumpy-sauce picture anyhow. Recently I made it again with much more success and a much prettier picture : ) I used bay scallops this time…much smaller in comparison to sea scallops. They are too small to turn over and brown on both sides, but no matter–still tasted fine and managed to brown them on one side. Actually, I prefer the more delicate taste of these compared to the large sea scallops, which have a chewier and stringier texture.
- 1 lb. fresh bay or sea scallops
- kosher salt
- freshly ground black pepper
- all-purpose flour, for dredging
- 4 tbsp. unsalted butter, divided
- ½ cup minced shallots (about 2 large)
- 1 clove garlic, finely minced
- 2-3 tbsp. flat-leaf parsley, minced
- 1/3 cup dry white wine
- 1 lemon, halved
- If using bay scallops, leave them whole. If using sea scallops, cut them in half horizontally (or, leave them whole and cook a bit longer).
- Season the scallops with kosher salt and black pepper, toss with flour, and shake off the excess.
- In a large skillet or sauté pan, melt 2 tablespoons of the butter over high heat until sizzling. Add the scallops to the pan in a single layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving. Then turn and brown lightly on the other side. This should take about 3-4 minutes total (closer to 8 minutes for sea scallops left whole).
- Add the rest of the butter to the pan with the scallops and let it melt.
- Add the shallots, garlic, and parsley to the pan and sauté for 2 more minutes, tossing the seasonings with the scallops.
- Add the wine to the pan and cook for 1 minute.
- Taste the sauce for seasoning and adjust as necessary.
- Serve hot, with a squeeze of fresh lemon juice over the scallops.