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
- 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
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.