Roasted Bay Scallops with Brown Butter and Shallots

• 4 tablespoons (1/2 stick) butter
• 1 1/2 pounds bay scallops
• 3 tablespoons minced shallot
• Salt and freshly ground black pepper
• Chopped fresh basil or snipped chives for garnish

1. Preheat the oven to the maximum, at least 500F.
2. As it preheats, put a roasting pan large enough to hold the scallops in one layer in there.
3. When the oven is hot, add the butter and return the pan to the oven.
4. Cook, shaking the pan once or twice, until the butter has melted and begun to turn brown.
5. Immediately add the scallops and cook, undisturbed, for about 3 minutes.
6. Remove the pan, add the shallot, and stir.
7. Return to the oven for about 2 minutes, or until the Scallops are done (they should be tender and not at all rubbery; do not overcook).
8. Season with salt and pepper, stir in the herb, and serve.
9. A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life.
10. Not coincidentally, this soaking causes them to absorb water, which increases their weight andwater being cheaper than scallopsdecreases their value.
11. Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store.
12. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you wont have a problem.
13. Many cooks remove the tough little hinge present on one side of most scallops before cooking.
14. But when youre stuffing scallops, leave it on and cut from the side directly opposite.
15. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; its slightly tough, but not unpleasant.

butter, bay scallops, shallot, salt, fresh basil

Taken from www.epicurious.com/recipes/food/views/roasted-bay-scallops-with-brown-butter-and-shallots-386617 (may not work)