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Shrimp or Scallops in Shallot Sauce
As with many scallop recipes, this one works equally well with shrimp and could easily
be done with a mix of the two. Note that the timings are based on bay scallops. If you are
starting with the much larger sea scallops, we would recommend cutting each at least into
quarters and allowing another minute or so for the first step.
| 6 T. butter |
2 lb. bay scallops (or shelled shrimp) |
| salt and freshly ground black pepper to taste |
1/2 c. finely chopped shallots |
| 1/2 c. bread crumbs |
2 T. lemon juice |
| 4 T. chopped parsley or tarragon leaves |
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- Melt 2 tablespoons of the butter in a large skillet over high heat. Sauté the scallops,
shaking the pan and stirring the scallops to cook them evenly, about 4 minutes. Remove
them to a colander to drain. Season with the salt and pepper.
- Discard the juices from pan and melt the remaining butter. Add the shallots and bread
crumbs, sautéing them until the crumbs are lightly browned.
- Add the scallops back in and stir to coat with the crumbs. Add the lemon juice and
parsley and cook for 30 seconds. Serve.
6 servings
Source: Pierre Franey and Bryan Miller, The Seafood Cookbook
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