I prefer the tiny bay scallops to larger sea scallops, but this recipe works for both, just add a little time for the large scallops and be sure to brown both sides well. I have recently learned of Patagonian scallops which are sweet and affordable and have quickly become a regular in my freezer.
Bay Scallops in Garlic and Sherry
Ingredients
- 1 pound Bay or Patagonia scallops
- 5 cloves garlic, minced
- Flour ideally Wondra fine flour
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 ounces dry sherry optional
- 1 handful fresh parsley, minced
Instructions
- Thaw the scallops and pat dry with a paper towel.
- Roll them on a plate of fine flour, or shake in a ziploc bag, to coat lightly.
- Add olive oil and butter to a skillet on medium heat.
- When the skillet is hot, add the scallops to the pan in a single layer. Do not disturb them for 2 minutes. Then flip them to the other side, or just give them a shake to loosen and roll them around.
- Add the minced garlic and Sherry to the pan. Use a spatula to mix, then let cook a minute more.
- Sprinkle with parsley, mix well, then serve in a preheated earthenware cazuela to keep them hot. For a heartier entree, serve over linguini, use a bit of olive oil and water to deglaze the pan and pour over the pasta.