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Sauteed Scallops with Garlic and Parsley

Sauteed Scallops with Garlic and Parsley

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Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1/2 pound fresh bay scallops 225 g
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 tsp garlic chopped fine 5 ml
  • Salt
  • Black pepper ground fresh from the mill
  • 1 tbsp parsley chopped fine 15 ml
  • 1 tbsp chopped capers 15 ml
  • 2 tbsp chopped homemade roasted peppers 30 ml
  • 1 1/2 tbsp fine dry, unflavored bread crumbs (25 ml)
  • 4 scallop shells OR 4 small gratin dishes

Equipment

  • Skillet

Method
 

  1. Rinse the scallops in cold water, drain, and pat them thoroughly dry.
  2. Put olive oil and garlic in a small saucepan over medium heat. Stir until the garlic turns a pale gold, then add the scallops. Season with salt and pepper, raise the heat, and cook briskly for a few seconds, stirring often, until the scallops lose their shiny raw look. Turn off the heat.
  3. Preheat the broiler.
  4. Mix in parsley, capers, roasted peppers, and 1 tbsp (15 ml) of the bread crumbs. Divide among the shells or gratin dishes and sprinkle with the remaining bread crumbs.
  5. Broil for about 1 minute, no longer than needed to form a light brown crust. Serve right away.

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