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This recipe has everything you could want in a main dish for a summer supper — it`s simple, light, delicious, and has an understated elegance. Be sure to use fresh ingredients to treat yourself to five-star dining — also, using previously frozen scallops instead of fresh may cause burns (on you, not the scallops) when the water in them meets the hot surface of the pan and possibly splashes out. We get this recipe from the Crocker House Country Inn in Hancock Point, Maine, a place “where classic never goes out of style“ in a town where “all roads lead to the water.“
Crocker House Scallops
2015-01-30 11:02:15
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Ingredients
- 7 ounces of fresh Sea Scallops
- 3 tomato wedges
- 1 large cup of fresh sliced mushrooms
- 1 1/2 Tablespoons Butter
- 1/2 cup of fresh sliced scallions
- Juice of 1/2 lemon
- 1 teaspoon fresh chopped garlic
- Flour
- 2 ounces of white wine (sauterne)
- 3 Tablespoons clarified butter or peanut oil
Instructions
- Add the clarified butter (or oil) to the pan, let it get hot.
- Remove the muscles from the scallops.
- Dredge the scallops in flour – shake off (or sift off) the excess flour.
- When the pan is hot, tilt it away from you, add the scallops so as not to splash yourself, return the pan to its normal position, high heat.
- Allow the scallops to brown lightly, agitate, use the tongs to get all sides in contact with the pan.
- After about 1-2 minutes (depending on your heat) add the mushrooms. Toss them about by shaking pan or using the tongs. Salt the dish.
- Immediately add the garlic, using the tongs to spread it about.
- Pour the wine around the top of the rim of the pan (deglazing). Agitate.
- Add scallions and tomatoes, agitating (tossing) the pan about.
- Squeeze the lemon over the scallops.
- Add the whole butter, tossing the mixture about — serve when butter is melted.
- Enjoy.
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