Scallops With Preserved Lemons On The Half Shell

• 4 scallop shells or oven-safe plates
• 4 tablespoons unsalted butter
• 1 large shallot, chopped
• 1 garlic clove, minced
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1/3 cup juice from preserved lemons (preserved lemons are available from kalustyans.com and some specialty stores) or dry white wine
• 1 pound fresh bay scallops
• kosher salt and freshly ground pepper to taste
• 1/4 cup all-prupose flour
• 1 tablespoon rind from preserved lemon, minced

1. 1. Heat oven to 250 degrees. Place scallop shells or oven-safe plates on a baking sheet and warm in oven.
2. 2. In a saute pan, melt 2 tablespoons butter. Add shallot, garlic and all but two tablespoons of the parsley and saute for 2 minutes. Add preserved lemon juice or wine and simmer over medium heat for 1 minute. Set aside.
3. 3. Sprinkle scallops with salt and pepper to taste. Place flour on a large plate and dredge scallops in it. Shake scallops to remove excess flour.
4. 4. In a very large saute pan, heat remaining 2 tablespoons butter over high heat until it begins to sizzle. Add scallops in one layer, leaving at least a finger's width between them. Allow scallops to brown lightly on one side without moving them, then flip. Do not cook for more than 1 minutes on each side.
5. 5. Once scallops are golden, add butter-shallot mixture to pan. Heat for a few seconds, then finish scallops with a sprinkling of preserved lemon rind and remaining parsley. Serve scallops immediately in heated shells or on plates.

shells, unsalted butter, shallot, garlic, parsley, lemons, bay scallops, kosher salt, allprupose, lemon

Taken from www.epicurious.com/recipes/member/views/scallops-with-preserved-lemons-on-the-half-shell-50069665 (may not work)