Sizzled Scallops By Daniel Boulud Recipes

SIZZLED SCALLOPS BY DANIEL BOULUD

Steps:

• Season the scallops with salt and pepper.
• In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.
• Add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
• Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
• Add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. Transfer the vegetables to plates.
• Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
• Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.

BROILED SCALLOPS

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.