Pan-Roasted Bay Scallops

Finally back after a little break. More than a little break, time really flew. Hoping to get in more blogging, more cooking and more blog visits. It's been a hectic few months,  a long crazy winter and we're really looking forward to some nice Spring weather. At least the kind that brings flowers instead of 60 degrees one day and a blizzard the next.

 We have to replace a lot of our landscaping in the front of our house because of the flooding from the hurricane and it will be really nice to finally see green and some color other than brown grass and crispy leaves this Spring. Today the gardener came to remove some of the trees and shrubs. New sod soon. Sinkholes were filled in. Things are coming along.  We were so lucky, considering.

And I have been making up for lost time with the shellfish allergy. Really making up time. I am still not sick of lobster, shrimp or clams. Although the family probably is by now. 

Tonight was Bay Scallops.  Pan-roasted. And so good.

It's really good to be back posting, and good to be cooking again. Starting to get tired of take-out. 

Hope you all are doing well :)

Pan-Roasted Bay Scallops with Bread Crumbs and Lemon

original recipe by Marcia Kiesel, Food & Wine October 2006

adapted by There's Always Thyme to Cook

Printable Recipe

2 tablespoons unsalted butter
1/2 cup fresh bread crumbs, preferably from brioche or challah
salt and freshly ground pepper
1 tablespoon olive oil
1 1/2 pounds bay scallops
1 large shallot, thinly sliced
1 small Meyer lemon
1/4 cup white wine, Sauvignon Blanc
1 tablespoon chopped parsley

In a large skillet, melt one tablespoon of butter. Add the bread crumbs, season with salt and pepper and cook over moderate heat, stirring so the crumbs don't burn, about 3-4 minutes. When the crumbs are golden brown and crisped, remove them to a plate.

Wipe out the skillet. Add the oil and heat on high until it shimmers. Add half a tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown, about 2 minutes.

Add the shallots and the remaining butter in the skillet.  Add the juice of a small Meyer lemon and the white wine. Cook over moderate heat until the liquid has reduced, about 4 minutes.

Check for seasoning. Remove from the heat and stir in the parsley. Sprinkle the toasted bread crumbs on the plates, add scallops on top of the crumbs and serve.

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 Beth Fish Reads for Weekend Cooking.

 

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