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Sautéed Peconic Bay Scallops for Valentine's Day

Diego Isio

By
@Diego

The historic Grand Central Oyster Bar serves 30 varieties of oysters - considered nature's ultimate aphrodisiac - daily.
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??So, there will be plenty of love to go around on Valentine's Day, Saturday, February 14, from 11:30 AM to 9:30 PM for lunch and dinner. (Call 212-490-6650 for reservations).


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Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

24 oz
fresh peconic or nantucket bay scallops
1 Tbsp
all purpose flour
1 Tbsp
canola oil
2
lemons, sectioned and seeds removed
4 oz
salt butter, cut into cubes
1/4 c
non pareil capers, liquid drained
2 Tbsp
chopped flat leaf parsley
salt
to taste
ground bla
to taste

Directions Step-By-Step

1
In a large sauté pan, heat pan to almost smoking temperature.
2
Place bay scallops in flat plate or pan.
3
Lightly sprinkle with the flour and season with salt and pepper.
4
When pan is hot, add oil and wait 1 minute.
5
Add bay scallops, arrange so they are single layered in pan.
6
Do not move too much, letting the scallops caramelize and brown.
7
After about 2 minutes, stir gently, attempting to flip them over.
8
Let brown on the other side and cook only about 3-4 minutes total.
9
Remove bay scallops and split between 4 warm plates.
10
In the same pan, wipe out excess oil and any burnt pieces.
11
Melt the butter in the pan, swirling continuously.
12
Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
13
Immediately pour the Grenobloise garnish over the bay scallops and serve.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American