Simple, delicious, fast. Maybe serve some toast on the side? I like to have a little crunch from the bread, just for contrast. Note: the cooking instructions for this dish will be slightly different depending on whether you use regular scallops or bay scallops.
Seared Scallops with Parsley Salad
- Olive oil
- Butter, bacon fat, or duck fat
- Make a salad of chopped parsley, sliced shallot, a little olive oil, a lot of lemon juice, and a sprinkle of salt. Then take your scallops, fat as field mice, and pull and discard the little tabs of muscle from their sides. Put a honking big pat of butter or a spoonful of bacon or duck fat into a large pan set over high heat and sear the scallops hard on one side, then turn them carefully and heat through. Serve on or next to the parsley salad.