01 April 2006 ~ 0 Comments

Scallops with Butter and Lemon

Scallops are quite different from many other ingredients. Their texture and taste is quite unique, if you don’t overcook them, that is. Finding the right balance is all there is to it.

  • 1 TBSP butter
  • 12 large scallops
  • juice of 1/2 to 1 lemon depending on size of the lemon
  • Salt and Pepper to taste

Scallops preparation: if the scallops were frozen, or are still partially frozen, you need to thaw them thoroughly to make sure they won’t let out water while cooking so that you can get them to turn a nice color on the top and bottom. If necessary, you can use a microwave for about 20s to force the water out. And just to be sure, use a couple paper towels to dry them out.
In a small pan (big enough to fit your 12 scallops, melt the butter over medium high heat. Once the butter is melted, add the scallops, salt and pepper to taste. Once the scallops start to whiten halfway through, turn them over, salt and pepper again. Cook till the scallops are fully whitened. This should take about 3-5 minutes. Add the lemon juice, and simmer for an other minute, turning the scallops halway through.
Serves 2 for a ravishing apetizer. Enjoy with a nice bottle of Sauvigon Blanc, or better yet, a bottle of Pouilly Fuisse (dry white burgundy).

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