Scallops Cooked in Garlic Butter

Most people I know consider scallops to be one of these "exotic" seafood. Well, they're not. They're classified as  salt water clams or the, fancy term, marine bivalve. Whatever fancy term you use, the fact is they're delicious if properly prepared. In Asian cuisine, Caribbean cuisine, and European classical cuisine, they're considered a delicacy. Scallops today are found almost everywhere; and they're pretty easy to cook. The recipe given below is the quickest, most efficient way I know to make scallops.
The two types of scallops we're most familiar with are sea scallops and bay scallops. Sea scallops are relatively large, maybe 1 1/2 to 2-inches in diameter. Bay scallops are much smaller; and they are considered sweeter than sea scallops. There are other scallops in the repertoire but, for our purposes, bay scallops and sea scallops are what we usually used in  American cooking. In the dish given below you can use either. If the scallops are too large, just  simply slice in half. The scallops are sauteed in butter with garlic. Add some pepper, salt and oregano, and that's it. Nothing could be easier or tastier. It's a Nuyorican take on a splendid, classical seafood. This dish is great over pasta. This time around we served it over brown rice.

SCALLOPS COOKED IN GARLIC BUTTER

1 pound scallops, fresh or frozen (if frozen, have them defrosted)
1/4 cup butter
6 cloves garlic, peeled and finely minced
Salt and freshly ground black pepper to taste
1 tablespoon fresh chopped oregano or 1/2 teaspoon dried oregano
Juice of half a lemon
Tartar sauce

1. Wash scallops under cold running water and pat dry with paper towels.
2. In a large saucepan or skillet, heat butter and garlic on medium heat, about 2-3 minutes.
3. Add the scallops to cover the bottom of the pan without crowding. Add salt, pepper and oregano. Cook quickly over high heat, stirring constantly, until scallops are golden brown, about 3-4 minutes. Add lemon juice and cook about 1-2 minute longer. Remove from heat and serve immediately with tarter sauce.
     Yield: 4 servings.

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