Scallops Sautéed with Garlic-Butter Sauce
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INGREDIENTS 2 pounds whole bay scallops, or sea scallops, cut into 1/4-inch slices Salt White pepper Flour 2 tablespoons butter 3 tablespoons vegetable oil GARLIC BUTTER 8 tablespoons (1 stick) unsalted butter 1 teaspoon finely chopped garlic 2 tablespoons finely chopped fresh parsley 1 lemon, quartered FOR SCALLOPS Wash the scallops in cold water and dry them with paper towels. Season them with the salt and pepper; then dip them in flour and shake them in a sieve or colander to remove all but a light dusting of flour. In a 10 to 12-inch enameled or stainless-steel skillet, melt 2 tablespoons of butter with the oil over moderate heat. When the foam subsides, sauté the scallops in 2 batches so they are not crowded in the pan, shaking the skillet and stirring the scallops until they are lightly browned. With a slotted spoon or spatula, transfer the scallops to a heated platter. FOR GARLIC BUTTER In a 6 to 8-cup saucepan, clarify 8 tablespoons of butter by melting it slowly, skimming off the foam. Spoon the clear butter on top into a 6 to 8-inch skillet and discard the milky solids at the bottom of the pan. Heat the butter until it sizzles, but DO NOT LET IT BROWN. Remove it from the heat and quickly stir in the garlic. Pour the garlic butter over the scallops and serve at once, garnished with chopped parsley and lemon quarters. Serves 4