Bay scallops are small, tender, creamy pink or tan mollusks; sea scallops are the larger, firmer, whiter variety. This simple recipe produces rich, tender, garlic-and-butter flavored scallops with a minimum of time and effort.
¼ to 1/3 lb bay scallops
2 Tbsp butter
1-2 large cloves garlic, peeled and flattened
Flour for dredging
1/2 Tbsp butter, melted
1 Tbsp bread crumbs
Rinse and pick over scallops (remove dark veins); dry on paper towels. Melt 2 Tbsp butter in a skillet over medium-low heat; add garlic and heat 5-10 minutes to flavor the butter with garlic. Meanwhile, spread the scallops out in a single layer on a piece of waxed paper and sprinkle lightly with flour. Use two forks to toss the scallops with the flour, coating them lightly but completely. Lift the scallops from the flour, shaking off the excess, and place them in the garlic butter. Sauté, stirring, until scallops are opaque and almost tender, about two minutes. Do not overcook. Remove and discard garlic. Place scallops, with any remaining butter, in a shallow ovenproof dish or in individual shells, and sprinkle with remaining butter combined with bread crumbs. Place under the broiler for 2-3 minutes or until bread crumbs are browned. Serve immediately.
Makes 1 serving
Allergy Warning: Contains milk and shellfish and wheat