SCALLOPS MEUNIÈRE
4 servings
Dry between towels:
- 1 pound bay or sea scallops, side “hinge” removed, above
Dip them in:
Let them dry on a rack about 15 minutes. Melt in a large heavy skillet over medium-high heat:
- 4 tablespoons (½ stick) butter
When the butter is hot, add the scallops and cook, turning bay scallops frequently and sea scallops just once, until evenly browned on both sides, about 3 minutes for bay scallops, 5 minutes for sea scallops. Just before the scallops are done, sprinkle with:
- Fresh lemon juice
- Finely chopped parsley
- Salt and black pepper to taste
Serve, if desired, with: