scallops

My Beloved likes scallops.  Really likes scallops.  I do not mind them but I prefer salmon.  The market had some beautiful ones when I was shopping for Friday's dinner.  I picked him up a half pound.  He has never seen bigger.  I have actually not cooked them before but I have read enough cookbooks to have an idea.  Some butter.  Some olive oil.  Sliced garlic.  Pinch of salt.  Glug of white wine.  

He was so happy!  I saved the left over drippings/sauce for fish stock.  I am thinking about trying a seafood risotto and a fish stock would be a nice basis for it.

sauteed scallps

1/2 pound bay scallops

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, cleaned and sliced

a pinch of salt

A glug, about 1/4 to 1/2 cup white wine.  I used some we do not like to drink.

In a very hot cast iron skilet, put the oil and butter.  Heat until the butter is melted.  Add the garlic.  Let brown.  Add the scallps.  Let the scallops start to get opague and a bit brown on one side.  This should take just a couple of minutes.  Add the wine.  Turn the scallops.  Let cook until opague.  It will be just another couple of minutes.  You should really not cook the scallops for more then about five minutes.

My Beloved went through these faster then he would probably like to admit!