Pan - Grilled Scallops on Greens Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Fish and Seafood

Pan - Grilled Scallops on Greens

From Dorothy McNett's recipes at Use either sea scallops or bay scallops. If using sea scallops, 1 per slice of bread works nicely. If using bay scallops, use about 5-6 per slice of bread.

1-2 tablespoons lemon or lime infused olive oil
1 clove garlic, minced
1 pound fresh scallops
sea salt
freshly ground peppercorns
1 - 2 tablespoons broth or water or white wine or orange juice
French bread slices, or crackers, etc.
tender spinach, sorrel, radicchio leaves, etc.

In a heavy bottomed saute or fry pan, heat the oil and cook the garlic for about 1 minute. Season each sea scallop with the salt, pepper and paprika. If using bay scallops, place them in a bowl and toss with the seasonings. Arrange single layer in the pan and cook on medium heat only 30-40 seconds. Turn over and cook another 30-60 seconds, or until done. It depends on the thickness of the scallop. DO NOT OVERCOOK! Splash in your choice of liquid and cook to evaporate most of it. Arrange some tender greens on top of thin slices of French bread, top with scallops and serve.

Recipe created 2005-02-15.

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