I've blogged about scallops before, but they are too good not to revisit every once in a while.
There are dozens of ways to prepare these cold-water delicacies, and you will find them served in chowder, with pasta and with vegetable sides such as asparagus.
The French almost always want them poached in a court-bouillon (coo-bee-on), a technique for quick cooking seafood in a broth, and you will also frequently see them served in a Mornay sauce.
If you are up on your sauces, as you should be, you know a Mornay is a béchamel sauce with cheese, preferably Gruyere, added.
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If you get some really big fresh scallops, it seems a waste to serve them any way other than neat, with perhaps just a tab of the butter and oil in which they were cooked.
Here is how this works; cook the scallops to the best of your abilities, of course, never, never overcooking them. Put two or three on a platter, pick one up with your fingers, close your eyes, and take a slow bite. Oh my.
2-3 tablespoons best butter
2-3 tablespoons olive oil
smoking hot pan
Sear a few scallops at a time in the pan, making sure to use a big spoon with whict to baste them. It takes just a minute or two on a side. Do not overcook them. Remove to a serving platter and serve at once. This is a recipe that was recently served at the Mary C. O'Keefe's Lunch N Learn program. You know about it don't you? Tuesday through Friday, 11:30 a.m.-12:30 p.m. Please register in advance.