Old Bay Sea Scallops with Lemon Sauce
- 2 tablespoons plain, dry bread crumbs or matzo meal
- 1 tablespoon plus 1 teaspoon Old Bay seasoning
- 1 1/2 pounds sea scallops
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- Preheat the oven to 350.
- In a small bowl, mix the bread crumbs with the Old Bay.
- Lightly season the scallops with salt and pepper.
- Coat the top and bottom of each scallop in the seasoning mixture.
- In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering.
- Add half of the scallops and cook over moderately high heat until richly browned, about 3 minutes per side.
- Transfer the scallops to a large rimmed baking sheet.
- Wipe out the skillet.
- Add the remaining 1 tablespoon of oil and cook the remaining scallops.
- Transfer to the baking sheet and keep warm in the oven.
- Add the lemon juice and water to the skillet, bring to a boil and cook over moderate heat, scraping up the browned bits on the bottom of the skillet.
- Remove from the heat and swirl in the butter, 1 tablespoon at a time.
- Add the parsley and season with salt.
- Pour the butter sauce onto plates.
- Top with the scallops and serve right away.
bread crumbs, bay seasoning, salt, vegetable oil, lemon juice, water, unsalted butter, parsley
Taken from www.foodandwine.com/recipes/old-bay-sea-scallops-with-lemon-sauce (may not work)