Scallops in Escargot Butter

Serves 2 generously

1/3 cup softened butter

2 tbsp finely minced shallots (substitute scallions, if desired or necessary)

2 large cloves garlic, finely minced

½ tsp freshly ground black pepper

1 tsp lemon juice

3 tbsp finely minced parsley

1 pound scallops

Start a pot of rice before beginning this recipe. You can wait until the rice is almost done before starting the scallops, if you have everything ready.

  1. Melt butter in a large skillet over medium-high heat. Add shallots, garlic, pepper, lemon juice and parsley. Stir for about 2 minutes. Do not burn butter.
  2. Add scallops, stirring frequently until done, about 4 minutes.
  3. With slotted spoon. remove scallops to a plate and allow excess juices in the skillet to reduce, again taking care not to burn the butter.
  4. Serve the rice on plate, then add scallops on the rice. Pour the butter mixture over the scallops.

Serve with: Salad or snow peas, new potatoes instead of rice

Source: Unknown newspaper clipping that has been in Pat’s book for ages.

Copyright © 2001-2012 by The Still Waters Group

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