Cook The Book: Roasted Scallops With Snail Butter And Mâche Recipe

• 1 1/4 cups loosely packed fresh flat-leaf parsley leaves
• 2 garlic cloves, coarsely chopped
• 5 tablespoons unsalted butter, at room temperature
• Grated zest of 1/2 lemon
• 4 ounces field-grown mache, baby spinach, or watercress
• 2 pounds dry-packed medium scallops
• Medium-coarse sea salt and coarsely ground black pepper
• 1 tablespoon extra-virgin olive oil
• Juice of 1 lemon
• Crusty bread, sliced and toasted

1. Heat oven to 350u0b0F.
2. For the snail butter, finely chop parsley and garlic together. Place in a bowl, add butter and zest, and mash together with a fork until well combined. Place mache in a large bowl. Set aside.
3. Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into pan, being careful not to crowd the pan or lower the temperature of oil; as scallops form a crusty brown sear on the bottom side, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove the pan from the heat and dot scallops with snail butter. Place skillet in oven for 5 minutes to melt butter and cook scallops through.
4. Transfer scallops and butter to bowl with mache, add lemon juice, toss, and serve immediately, with crusty bread to sop up buttery juices.

parsley, garlic, unsalted butter, lemon, mueche, scallops, salt, extravirgin olive oil, lemon, crusty bread

Taken from www.seriouseats.com/recipes/2008/09/roasted-scallops-with-snail-butter-mache-recipe.html (may not work)