May/June 2010
Serves four
- 1 pound fresh U-10, dry-pack scallops (Bob’s Seafood)
- Clarified butter
- 1 fresh lemon
- Kosher salt
- Ground white pepper
The secret to preparing delicious scallops, Mr. Almond says, is using a pan hot enough to caramelize the shellfish’s outside surface.
In a 12-inch metal sauté pan (not nonstick), heat 2 tablespoons of clarified butter over the highest setting on your stove. When the butter is nearly smoking, place scallops flat-side-down in the pan. Sear them on one side until caramelized. They may stick to the pan. Turn them using a metal spatula. Caramelize the other side. Squeeze lemon juice into the pan to release browned residue. Zest lemon over scallops and serve immediately.
