Sea scallops are tender medallions of shellfish muscle. Fresh sea scallops tend to be more tender than frozen, which can be rubbery. Visit the fishmonger for fresh scallops. Pan-seared with a little herbs and butter, sea scallops make an easy, elegant meal.
Instructions
1. Coat the bottom of a nonstick saute pan with clarified butter. Over medium heat, add about 1 tbsp. of freshly minced garlic.
2. Cook the garlic in the butter over gentle heat. Add a mixture of dried dill, thyme and basil to the hot butter. Maintain an even temperature to properly cook the butter.
3. Add the scallops immediately as the spices begin to bloom. Increase the heat and keep the pan moving.
4. Use a narrow fish spatula to turn the scallops until slightly golden on all sides. Lower the heat to avoid scorching the garlic. Cook the scallops 1 to 3 minutes on a side, depending on their size.
5. Continue to cook over medium heat. When the garlic is golden brown, the scallops should be cooked through and just done.
6. Remove the scallops to a plate as they continue to cook. Prepare to deglaze the pan, if desired.
7. Mound the scallops on a bed of greens, rice or couscous. Serve with a wedge of lemon or lemon butter.
Tags: butter scallops, garlic Cook, medium heat