Bridget's "Create Counterfeit" Seared Scallops
A simple yet impressive company dish. As with all seafood, start fresh and be careful not to over cook.
2-3 sea scallops per serving
Coarse sea salt and freshly ground pepper
2-3 tbsp butter
Prepare your scallops by patting dry and if it hasn't already been removed (most seafood markets already do this), remove the little muscle that attached the scallop to its shell -it looks almost like a little tab, and will get tough during cooking. Sprinkle both sides lightly with coarse-ground salt and freshly ground pepper. Heat butter in pan till melted and set the scallops in the pan to sear for about 2 1/2 minutes per side, and remove to a serving plate. Like all seafood, be very careful not to overcook. Serve with Tarragon-Butter Sauce.
A simple yet impressive company dish. As with all seafood, start fresh and be careful not to over cook.
2-3 sea scallops per serving
Coarse sea salt and freshly ground pepper
2-3 tbsp butter
Prepare your scallops by patting dry and if it hasn't already been removed (most seafood markets already do this), remove the little muscle that attached the scallop to its shell -it looks almost like a little tab, and will get tough during cooking. Sprinkle both sides lightly with coarse-ground salt and freshly ground pepper. Heat butter in pan till melted and set the scallops in the pan to sear for about 2 1/2 minutes per side, and remove to a serving plate. Like all seafood, be very careful not to overcook. Serve with Tarragon-Butter Sauce.
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