Prep 10 mins
Cook 5 mins
This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here.
- 453.59 g fresh bay scallop
- 118.32 ml butter
- 236.59 ml flour
- 4.92 ml garlic clove, minced
- 44.37 ml parsley, finely chopped
- 1.23 ml salt
- fresh ground black pepper
- 1 fresh lemon, juice of
- Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
- Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
- Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.
The garlic is a great addition! Although I didn't use as much flour as indicated and shook off the excess, the coating was still a little pasty on mine too.
I made these a couple nights ago and ate them with Super Gulf Coast Cocktail Sauce by Jessica K. I didn't have any parsley, so I left that out. Based on the reviews, I shook off the extra flour in a strainer over the sink after tossing the scallops in it, and they turned out poifect!
I loved the seasoning flavors in this. The garlic was great! The flour did get a little pasty on the scallops, however, and I think this recipe would be better with sea scallops or diver scallops (if you can afford) dredged in flour, and then sauteed until they get golden. That is the major and only change I will make next time, and outside of that, this recipe is perfect. Made for Saucy Senorita's ZWT5