Then he tried some really good, really fresh ones at some restaurant or other, and he became convinced of the error of his ways; so, when we came across some truly fresh sea scallops (at a kinda horrific price), there was no question we were gonna enjoy a batch as a treat for dinner.
This recipe, from the barefoot contessa, is simple and straightforward to make, and oh! so tasty, too.
Note: I did change one thing from the contessa’s recipe. I like to soak my scallops in milk before cooking. I think it makes them taste even fresher and sweeter. I’ve also read this works well for squid.
•1 lb fresh sea scallops
•Freshly ground pepper
•4 tbsp unsalted butter, divided
•1/2 cup chopped shallots (2 large)
•1 garlic clove, minced
•1/4 cup chopped fresh parsley
•1/3 cup dry white wine
•1 lemon, cut in half
Add milk to the scallops to cover, then stash in the fridge for an hour or two.
Dredge the scallops in the flower, shaking off any excess, and melt two tablespoons of the butter in a large skillet over high heat.
When the butter is sizzling, add the scallops in a single layer and reduce the heat to medium.
Add the remaining two tablespoons of butter along with the garlic, shallot, and parsley and cook for another two minutes.
Add the wine, scraping up any bits that might be stuck to the bottom of the pan, and cook for one minute.
Add a squeeze of fresh lemon and serve.
We had ours over microwave risotto and enjoyed the dinner so much that we had had it again later that same week. Of course, at $28 per pound (and one pound enough for two people, mebbe three at a stretch), I believe we’ll be cutting back on our scallop consumption for a while. Still, if you’re looking for a special dinner, you could do far, far worse…