Recipe - Sauteed Bay Scallops With Lemon Butter

1 pound Bay scallops
2 tablespoon Olive oil
3 tablespoon Unsalted butter
Juice of 1 lemon
One fourth cup Chopped fresh parsley
Freshly ground black pepper

Choose a saute pan large enough to hold all of the scallops in one layer
without overcrowding the pan or without them touching each other. Cook in
batches if necessary. Heat the oil and 1 tablespoon of the butter until
nearly smoking. Add the scallops and do not move or shake pan, but allow
the scallops to brown well on one side before tossing the pan to flip them
or gently turning them with a spatula to cook the second side.

Remove the scallops from the pan and place on a warm serving platter.
Return the pan in which the scallops had been cooked to the fire, add the
remaining 2 tablespoons of sweet butter, and cook until the butter begins
to turn a light brown color. When the butter has browned to a hazelnut
color add the lemon juice and chopped parsley.

Pour the classic lemon butter over the scallops, garnish with heartshaped
croutons and serve promptly.

Yield: 4 servings

NOTES : (Courtesy of Michael Lomonaco) Recipe by: Cooking Live Show #CL8836
Posted to MCRecipe Digest V1 #512 by Angele Freeman jfreeman@netusa1.net
on Mar 12, 1997