F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Bay Scallop Pan Roast
© Anna Williams

Bay Scallop Pan Roast

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

F&W's Marcia Kiesel vastly prefers sweet and fresh bay scallops to the slightly precooked calico scallops generally sold in supermarkets.

  1. 3 tablespoons unsalted butter
  2. 1/2 cup fresh bread crumbs, preferably from brioche
  3. Salt and freshly ground pepper
  4. 1 tablespoon vegetable oil
  5. 1 1/2 pounds bay scallops
  6. 4 large white mushrooms, thinly sliced
  7. 1 large shallot, thinly sliced
  8. 1 tablespoon fresh lemon juice
  9. 1/4 cup water
  10. 1 tablespoon chopped parsley
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis from Burgundy.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.