Simple Sea Scallops

SIMPLE SEA SCALLOPS

(adapted from David Tanis, NYT Cooking)

Simple and simply delicious!!  Great for a quick meal or a party. Serve with rice and greens(wilted dandelion are particularly sweet and tasty).

Yield:  depends on how many scallops and size scallops.  If smaller at least 6 per person

Prep Time: 10 minutes

Utensils:  cast iron other 10-inch skillet, small kitchen knife.

Ingredients

8 freshly shucked sea scallops, about 1 ounce each, cleaned, with coral attached if possible

Salt and pepper

2 TBS olive oil

4 TBS unsalted butter

4 garlic cloves, minced

4 TBS roughly chopped flat leaf parsley

Lemon wedges

Preparation

1. Rinse scallops to rid them of any sand. With a paring knife, remove the small hard “foot” from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.  (best to buy scallops that are already ‘pan ready’)

2. Put olive oil in 10-inch cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, (they might stick so have a small spatula/turner ready to unstick and turn) then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.

3. Wipe pan clean with paper towels and return to stove. Turn down heat to medium.

4. Add butter and swirl pan to melt.

5. Add garlic and let it bloom, that is, cook without browning for 15-20 seconds. (Don’t let it burn)

6. Return scallops to pan, browned side up, and gently heat through.

7. Sprinkle with 3 TBS parsley and turn off heat.

8. Tilt pan and spoon butter sauce evenly over scallops.

9. Sprinkle with remaining 1 TBS parsley. Serve immediately with lemon wedges (optional).

NOTE:  these are wonderful on a bed of rice or dandelion greens. Dandelion greens take about 2 minutes. Get at least 2 bunches as they really cook down.  Chop or chiffonade in a little oil.  Then serve.