submitted by Donovan Leitch & Libby Mintz
This is a simple recipe that is quite decadent and can be either an appetizer or an entree. Scallops are rich and quick and easy to cook. The trick is to keep the pan moving the entire time you’re preparing the recipe.
You can find them fresh at most markets and I usually get a pound which amounts to 15 or so scallops. I don’t like them to be too big so look for medium sized ones.
1 lb. scallops
salt and freshly ground black pepper
2 tablespoons (1/4 stick) irish butter,
a few leaves of fresh sage
fresh lemon juice
To prepare the scallops just:
Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 to 4 minutes.
Turn scallops and add butter and sage pan and keep the pan moving, constantly spooning butter over scallops until they are cooked through and butter is brown (be careful not to burn).
Add lemon juice and remove pan from heat.
Plate the scallops and pour the brown butter over them and serve.
That’s it. Pretty simple. I usually serve with rice and that helps sop up the brown butter and crunchy sage leaves!
Enjoy! I think it’s an aphrodisiac!