Bay Scallops with Lemon Butter and Herbs
Bay Scallops with Lemon Butter and Herbs:
1 pound bay scallops, tough muscles removed
2 Tablespoons safflower or other neutral tasting oil
Coarse salt and freshly ground pepper
2 Tablespoons unsalted butter
1/4 cup fresh lemon juice (from 2 lemons)
1/2 cup assorted fresh herbs, such as chives, flat leaf parsley, dill and chervil
Lemon wedges for serving
Potato Puree (Try Martha Stewart’s Celery Root and Potato Puree)
*Martha Stewart Recipe
Pat scallops with papertowels. Heat a large skillet over high until very hot. Be sure it is very hot before adding oil that was the scallops will sear to a crust quickly. Add scallops in a single layer without crowding. Reduce heat to medium-high and cook without stirring. Cook the scallops until golden brown on the bottom, then toss and cook one minute more or until scallops are opaque. Season with salt and pepper.
Remove scallops and keep warm. Add butter to the skillet; when melted pour in lemon juice and swirl to combine.
Add scallops to a potato puree, spoon pan sauce on top and top with herbs.
Everyone loved it!