Bay Scallop Pan Roast
- TOTAL TIME: 25 MIN
- SERVINGS: 4
F&W's Marcia Kiesel vastly prefers sweet and fresh bay scallops to the slightly precooked calico scallops generally sold in supermarkets.
- 3 tablespoons unsalted butter
- 1/2 cup fresh bread crumbs, preferably from brioche
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 1/2 pounds bay scallops
- 4 large white mushrooms, thinly sliced
- 1 large shallot, thinly sliced
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 1 tablespoon chopped parsley
- In a large skillet, melt 1 tablespoon of the butter. Add the bread crumbs, season lightly with salt and pepper and cook over moderate heat, stirring, until the crumbs are golden brown and crisp, about 3 minutes. Scrape the crumbs onto a plate.
- Wipe out the skillet. Add the oil and heat until shimmering. Add 1 tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown over high heat, about 2 minutes total. Transfer the scallops to a large, shallow dish.
- Melt the remaining 1 tablespoon of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid is almost evaporated, about 4 minutes. Add the shallot and cook, stirring, until softened, about 3 minutes. Add the lemon juice and cook for 30 seconds. Add the water and simmer for 1 minute.
- Return the scallops and any accumulated juices to the skillet and season with salt and pepper. Remove from the heat and stir in the parsley. Spoon the scallops and mushrooms onto plates, sprinkle with the bread crumbs and serve.
These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis from Burgundy.