SIMPLEST BAY SCALLOPS

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Simplest Bay Scallops image

This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.

Provided by Mark Bittman

Categories     dinner, main course

Time 10m

Yield 4 appetizer or 2 small main-course servings

Number Of Ingredients 3

20 bay scallops
Coarse salt
Lemon wedges

Steps:

  • Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
  • Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 0 grams, TransFat 0 grams

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