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.
Serve with: Salad or snow peas, new potatoes instead of rice
Source: Unknown newspaper clipping that has been in Pat’s book for ages.
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