Reprinted with permission from Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
|1/2 cup (1 stick) butter, at room temperature||Salt|
|1 clove garlic, minced and then crushed to a paste||Pepper|
|1 small bunch parsley, finely chopped||3 Tbs olive oil|
|1 1/2 lbs sea scallops|
Slice the butter and transfer it to a bowl. Add the garlic and parsley and work together until smooth. Refrigerate until needed.
Season the scallops with salt and pepper. In a sauté pan just large enough to hold the scallops, heat the oil until it just begins to smoke. Add half the scallops and wait about a minute before adding the rest (if you add them all at once they're liable to release liquid and steam). Unless the scallops are very large, cook them on the first side until well browned, about 1 minute. Then turn each one and continue to cook until the second sides are nicely browned, about 1 more minute. If the scallops are very large, lower the heat and cook them a minute more on each side. Whatever you do, don't keep turning them over; this will prevent browning.
When the scallops are well browned on both sides, transfer them to a paper towel-lined plate, pat off the burnt oil with additional paper towels, and then transfer them to individual heated plates. Pour the burnt oil out of the pan, wait a minute, and add the butter mixture. Heat the butter until it froths, spoon it over the scallops, and serve immediately.
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