SAUTEED SCALLOPS WITH PARSLEY AND GARLIC BUTTER
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The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them all.
ingredients
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serves: 4
Scallops
Parsley and garlic butter
Nutrition Facts
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC BUTTER
Servings Per Recipe: 4
Amount per Serving
Calories: 0
- Total Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 0 g
preparation
1. Brown the scallops over very high heat in a little oil, adding them 1 or 2 at a time.
2. Tum only 1 or 2 scallops at a time.
3. Transfer the scallops to a paper towel—covered plate and wipe out the saute pan with a paper towel.
4. Add garlic and parsley compound butter to the sauté pan.
5. Cook over high heat until frothy.
6. Return the scallops to the pan and turn them around in the butter.
7. Arrange the scallops on plates with the butter sauce sp00ned on top.
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