Buttery Bay Scallops In Lemon Dipping Sauce Recipe
Ingredients
| 7 tablespoons unsalted butter, in all | ||
| 1 pound bay scallops | ||
| Lemon juice | 1 Teaspoon, squeezed | |
| 1/2 cup Basic Chicken or Basic Seafood Stock , or water | ||
| 1 tablespoon minced fresh parsley French bread | ||
Directions
In 12-inch skillet over medium heat, melt 4 tablespoons of the butter.
When butter is just melted, remove skillet from heat.
Add scallops to butter and stir to coat well.
Sprinkle Seafood Magic evenly over scallops and stir to coat evenly.
Return skillet to medium-high heat and cook scallops, stirring occasionally but keeping them in a single layer, about 3 minutes or just until scallops turn from translucent to opaque.
Remove scallops with a slotted spoon and reserve.
Increase heat to high.
Add lemon juice and stock to skillet, whisking to thoroughly incorporate all browned bits.
Cook until mixture comes to a boil, about 3 minutes.
Add the remaining butter, cut into pats, and as butter melts, whisk until all butter is incorporated and sauce is smooth and creamy, about 1 minute.
Stir in parsley and return scallops to skillet.
Bring back to a boil and remove from heat immediately.
When butter is just melted, remove skillet from heat.
Add scallops to butter and stir to coat well.
Sprinkle Seafood Magic evenly over scallops and stir to coat evenly.
Return skillet to medium-high heat and cook scallops, stirring occasionally but keeping them in a single layer, about 3 minutes or just until scallops turn from translucent to opaque.
Remove scallops with a slotted spoon and reserve.
Increase heat to high.
Add lemon juice and stock to skillet, whisking to thoroughly incorporate all browned bits.
Cook until mixture comes to a boil, about 3 minutes.
Add the remaining butter, cut into pats, and as butter melts, whisk until all butter is incorporated and sauce is smooth and creamy, about 1 minute.
Stir in parsley and return scallops to skillet.
Bring back to a boil and remove from heat immediately.
Chef
