Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.
- 1 1⁄2 tablespoons olive oil
- 3 tablespoons butter
- 1 lb bay scallop, rinsed and patted dry
- 3 garlic cloves, slivered
- 2 tablespoons fresh lemon juice
- 1⁄4 cup white wine
- 2 tablespoons capers
- 1 pinch kosher salt
- fresh ground black pepper, to taste
- fresh flat-leaf Italian parsley, roughly chopped
- 2 tablespoons lemon zest
- In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
- MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
- Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
- Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
- Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
- COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.