SAUTéED PECONIC BAY SCALLOPS FOR VALENTINE'S DAY

Sautéed Peconic Bay Scallops for Valentine's Day image

Provided by D I @DI_5a73888fd0a09

Categories Seafood

Number Of Ingredients 9

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24 ounce(s) fresh peconic or nantucket bay scallops
1 tablespoon(s) all purpose flour
1 tablespoon(s) canola oil
2 - lemons, sectioned and seeds removed
4 ounce(s) salt butter, cut into cubes
1/4 cup(s) non pareil capers, liquid drained
2 tablespoon(s) chopped flat leaf parsley
salt - to taste
ground bla - to taste

Steps:

In a large sauté pan, heat pan to almost smoking temperature.
Place bay scallops in flat plate or pan.
Lightly sprinkle with the flour and season with salt and pepper.
When pan is hot, add oil and wait 1 minute.
Add bay scallops, arrange so they are single layered in pan.
Do not move too much, letting the scallops caramelize and brown.
After about 2 minutes, stir gently, attempting to flip them over.
Let brown on the other side and cook only about 3-4 minutes total.
Remove bay scallops and split between 4 warm plates.
In the same pan, wipe out excess oil and any burnt pieces.
Melt the butter in the pan, swirling continuously.
Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
Immediately pour the Grenobloise garnish over the bay scallops and serve.