Sea Scallop Supper 12-07

Click the thumbnail for a couple more photos.

Scallop Supper

Per person:
Sea scallops: 2-4 large-sized (4 is about 1/2 pound)
Butter: 1 fat pan-coating pad for the scallops; 1 fat pad more for the sauce
Garlic: 2 cloves, roughly chopped
Flat leaf parsley: 1 sparse palm (not a handful–it absorbs the butter–if you want more, add as additional garnish)
Red Jalapeno, seeded, deveined diced, or red bell pepper: 1/2 per person (a raw garnish) (optional)
Cayenne pepper: enough to dust (optional)
Black pepper and kosher salt to taste (optional, and not for me with this dish)
(Served, this time, over pasta, but a nice baguette would do).

Notes: [While cooking pasta]: Hot pan, cook scallops in butter until nicely browned on one side (3 minutes) and on the other (fewer than 2 minutes, and cover the pan for the last minute if the scallops are really thick). Discard (or save) brown butter. New butter in pan, saute chopped garlic. Add parsley for a few seconds, pour over scallops. If serving over pasta, use some brown butter to lubricate pasta (as long as it is not bitter, or a fresh pad if it is). Try to time pasta and scallops together, or pasta will set and stick. Set scallops on pasta bed and spoon sauce over scallops. Dust with cayenne and sprinkle seeded pepper (or red bell pepper) over.

A good source for scallop supper ideas is Appetite, by Nigel Slater. As long as you do not overcook the scallops, anything goes as far as spice palettes are concerned.

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