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Fresh Sweet Butter Scallops

Posted by on June 5, 2011

Fresh Sweet Butter Sea Scallops

A simple fresh taste of the ocean!
Take a pound of sea scallops, rinse and drain well.
Scallops usually come soaked in a brine, so it is necessary to fry them in a pan over low heat for about 4-5 minutes to release the excess liquid. If you don’t do this, it will ruin any dish because of all the liquid not intended for any recipe.
Put scallops in a colander and shake. Let drain for a minute or two and press scallops gently to further remove liquid. Meanwhile melt 3/4 of a stick of butter in the micro or stovetop, and butter the bottom of a gratin dish. Place scallops in dish, squeeze several drops of lemon juice and add 1 teaspoon of lemon zest with a fine grater. Top with enough Italian bread crumbs to cover and toss scallops just a touch so that the scallops are showing instead of just a blanket of breadcrumbs. Add julienned sweet yellow pepper on top and drizzle with melted butter. Put in broiler on 2nd shelf (not top shelf) until browning is achieved (5-10 min). Garnish with herb of choice.
1 LB of large sea scallops
One lemon for zesting and juice.
Appx. 3/4 cup of Italian bread crumbs
3/4 stick of butter for melting plus enough butter to grease a gratin dish
1 sweet yellow pepper

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