Sautéed Scallops

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Sweet and succulent, this simple sauté offers an almost instant dinner. Serve with Basmati Rice Pilaf and Spicy Green Beans in Tomato Sauce and you have a dinner fit for the boss.

Ingredients

Steps

1. Rinse scallops in a colander and drain. Pat dry with paper towels. If they are large sea scallops, cut in half. Place flour, cayenne, salt, and black pepper in a medium bowl. Preheat a 10-inch frying pan (preferably nonstick) over high heat. While the pan is heating, toss scallops in flour mixture.
2. Test the pan for heat by sprinkling a little water on it. If the water immediately beads and dances, it is hot. Add butter. It will melt very quickly. As soon as melted, toss in scallops by shaking them in your hand to remove excess flour. Stay close to the pan at this point. The sauté will happen very quickly. Allow the scallops to brown on one side for about 30 seconds and then stir about each 30 seconds after that. Total cooking time will be 2 to 3 minutes only. Cook until scallops feel just firm to the touch and are barely opaque in the center. We do not mind seeing just a bit of translucency if the scallop is cut open. Serve immediately on warm plates.

Notes

• If doubling the recipe to serve 4, use two 10-inch frying pans or quickly cook 2 batches, one after the other.
• If using tiny bay scallops, cooking time will be barely 2 minutes. Whatever you do, be very careful not to overcook. Scallops are wonderful when tender, but rubbery if cooked too long.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.