Recipe: Simple Sea Scallops Persillade
8 freshly shucked sea scallops, about 1 ounce each, cleaned, with coral attached if possible
Salt and pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
4 garlic cloves, minced
4 tablespoons roughly chopped flat leaf parsley
1. Rinse scallops to rid them of any sand. With a paring knife, remove the small hard “foot” from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
2. Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, two to three minutes, then turn and cook for one minute on other side. Remove scallops to a plate, browned side up.
3. Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom — that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
4. Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.
— David Tanis, The New York Times