A simple butter sauce seasoned with salt, pepper, parsley, and garlic lets the delicate flavor of these sauteed scallops truly shine.
16 large sea scallops (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
How to Make It
Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.
Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
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.
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So easy and delicious! I did put less parsley then what the recipe calls for though. I think the trick on the crust is to pre-heat the pan first. The milky liquid actually turns into a nice crust, so I dont move the scallops around at all, just turn them once and they are beautiful! (and yummy)
First of all, I should say I haven't had much luck with scallops in the past. I rinsed and dried the scallops. I didn't overcrowd the pan this time. The problem was that the scallops put out that milky liquid that then cooks and hardens on the pan, making it harder for the next batch to brown. I had smaller scallops and seared them in three batches. I overcooked them some trying to get that nice, brown sear. My husband thought the parsley overpowered the delicate taste of the scallops. It's worth making, if you have figured out how to make scallops correctly (which I haven't).
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