Bay Scallops Scampi

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 3
• 1 1/2 tablespoons olive oil
• 3 tablespoons butter
• 1 lb bay scallop, rinsed and patted dry
• 3 garlic cloves, slivered
• 2 tablespoons fresh lemon juice
• 1/4 cup wine
• 2 tablespoons capers
• 1 pinch kosher salt
• fresh ground black pepper, to taste
• fresh flat-leaf italian parsley, roughly chopped
• 2 tablespoons lemon zest

Recipe

• 1 in a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
• 2 make sure the pan and oil mixture is very hot - transfer half of the scallops to the skillet and cook without moving until seared: about 20 - 30 seconds. gently flip and sear on other side for another 20 - 30 seconds. remove from skillet; add remaining scallops and butter. cook in the same manner as the first batch.
• 3 once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. remove skillet from heat.
• 4 add the garlic, lemon juice, wine and cappers. season with salt and pepper. give a gentle toss and place scallops on a warmed serving platter. garnish with parsley and lemon zest. serve immediately.
• 5 serve with crusty italian or french bread for dipping in the garlic-butter sauce. this dish pairs nicely with steamed fresh asparagus or zucchini.
• 6 cook's tip: scallops contain a lot of water that will gush out once they get hot - they need a lot of heat applied quickly. never crowd the scallops when cooking, otherwise they will steam instead of sear.