Sauté 2-4 cloves of minced garlic in a half stick of butter, until soft. Add 1-2 pounds scallops (smaller bay scallops work well; if using larger sea scallops, halve or quarter them). Add 3 tablespoons each fresh chopped basil and parsley. Cook until scallops are done, 3-4 minutes or more depending on their size. Stir in two tablespoons fresh lemon juice and salt and pepper to taste. Mix in 1/2 cup heavy cream.
Serve over your choice of pasta, rice, toasted baguette, potato, etc. – any starch. Finish with a dusting of grated parmigiana Reggiano cheese and sprinkle of fresh parsley.
Sorry Keitel!
Scallops, those little blessings from the sea (or bay)!
Love scallops, especially the big ones but my local store used to have them for $9.99 per lb and now they are almost $20! I will try this recipe when they come back down in price.
I had scallops for the first time last year but I’ve been hesitant to try to make them myself for fear of fucking up and overcooking an expensive item. This looks like a great recipe to get over that fear on!