Simple And Sensational Sautéed Scallops

By Dave “Pops” Masch

In the modern world with its rapid transportation and good refrigeration, most seafood products are available year-round, but at a price. Neither the quality nor the satisfaction is as good with purchased fish as with those we catch or collect ourselves. It’s time to seek out the best of what’s available.

In autumn we see the last of the striped bass and bluefish here in New England until next year and the first of the seasonal shellfish, bay scallops and oysters, here on Cape Cod, perhaps the best shellfish in the world. These two paragons of shellfish are in trouble as are many sea creatures, due to ever-expanding demand and pollution around the world, but they are still available here. So let us use what is left wisely, before they are gone or prohibitively expensive for most of us.

Sea and bay scallops are king and queen of the bivalves in my mind – almost perfect raw from the shell, good sautéed, grilled and stewed. They too should be cooked briefly, but they withstand overcooking better than most shellfish. Here is a simple and delicious recipe. A pound is enough for three diners or two eaters. I am one of the latter.

SAUTÉED SCALLOPS

1 lb. scallops
2 TBS light olive oil
2 TBS butter
1 large garlic clove, crushed
1/4 cup parsley, chopped
1/4 cup dry white wine

Dry the scallops on paper towels; they will caramelize easier if dry.

Light olive oil can stand higher temperatures without burning than virgin oils. Heat olive oil and butter in a skillet, along with the crushed (but not separated) garlic clove until the garlic is lightly browned and the butter begins to color. Remove the garlic and discard. Now add the scallops all at once, shake the pan to distribute them evenly, and do not move them again. Watch to see that the butter does not burn. If it shows signs of burning, lift the pan and lower the heat before returning the pan. When the scallops begin to color on the bottom, give the pan a good shake, and turn the scallops that do not turn on their own. Now cook until they begin to color, raising and lowering the pan as necessary. Now toss in the parsley, and remove the scallops to a warm plate. Add the wine to the hot pan, scrape the bottom and reduce slightly, pour over the scallops, and serve with lemon wedges.

These wonderful sea gifts can be served on a bed of greens or over rice. They are wonderful and will get you praise, if not love.