Marinated Scallops
By Yankee Magazine|May 23 2002|
On the expensive side, like any scallop recipe, but very good. While the scallops marinate, you will have just enough time to make a salad and prepare the side dishes. Just before serving, cook the scallops; they’ll be ready in a flash.
Yield
4 servings
Ingredients
1 pound bay scallops (or substitute sea scallops cut in quarters)
1/3 cup dry vermouth
1 garlic clove, minced
Salt and pepper
1/2 cup dry bread crumbs
6 tablespoons (3/4 stick) butter
Minced fresh parsley, to garnish
Lemon wedges, to garnish
Instructions
Marinate the scallops in the vermouth, garlic, and salt and pepper for about 30 minutes. Drain and mix with the bread crumbs. Heat the butter in a large heavy skillet over medium heat. Add the scallops and saute until they are cooked through, 3 to 4 minutes. Place on a warmed serving platter and garnish with the parsley and lemon wedges.
It seemed that the marinade significantly toned down the fishy taste of the scallops. (Since we live in the middle of the country … fresh seafood is not an option). The combination of the marinade and the bread crumb coating made this dish work very well.