Simple Sea Scallops Persillade
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8freshly shucked sea scallops, about 1 ounce each, cleaned, with coral attached if possible
- Salt and pepper
- 2tablespoons olive oil
- 4tablespoons unsalted butter
- 4garlic cloves, minced
- 4tablespoons roughly chopped flat leaf parsley
- Lemon wedges
Nutritional analysis per serving (4 servings)
208 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse scallops to rid them of any sand. With a paring knife, remove the small hard “foot” from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
- Step 2
Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.
- Step 3
Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom — that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
- Step 4
Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.
Private Notes
Comments
Cook this often leaned that it's a starter for a 2nd or main. Don't "wipe" the pan, instead add in a few ounces of white wine and deglaze, then chopped parsley and more butter, to thicken and pour over plated scallops. Or additionally, have some angle hair almost done and in the scallop pan, add some fresh tyme, some capers, additional white wine, fresh squeezed lemon and more butter, stir in the pasta to finish and plate it under your scallops with a swipe of lemon zest.
These are nice suggestions, but what you describe is a completely different dish. As stated in the description, "The idea is to accentuate, not mask, that straight-from-the-sea feeling" by keeping it simple. Sometimes less is more.
Fantastic, I only had six scallops so I cut down the ingredients some what I served them with a tomato and cucumber salad.
Four stars for the recipe, five for the comments that improved it immesurably.
The sauce with less garlic, was good. The initial oil was not. Despite cooking 12 scollops instead of 8 the oil didn’t do a good job of browning them and could not be wiped out of the pan. What saved the dish was the browned butter. Agoodfresh local sea scallop doesn’t need much.
What is angle hair?