Bay scallops are simple and really sweet and succulent (for a shellfish). Like all the best fish, they can be eaten raw (crudo) but they sure love butter. The simplest recipe is below for sautéing but then use of parsley, ramps, garlic, and anything else you can imagine build the taste structure, not that there is a need for any more structure.
- 1 to 1 1/4 pounds dry bay scallops
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Rinse the scallops with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Recipe courtesy Alton Brown, 2005
I love scallops with wild mushrooms and a good recipe idea foolows: