Sautéed Scallops with Brown Butter
1 1/2 pounds bay scallops
1 cup milk
1/2 cup unsalted butter
2 tsp Signature Spices New England Seafood Seasoning
Salt and Pepper
1/4 cup vegetable oil
About 1/2 cup all-purpose flour for dredging the scallops
1/3 cup minced fresh parsley leaves
In a bowl let the scallops soak in the milk, covered and chilled, for 1 hour.
Divide the oil and four tablespoons of the butter between two heavy skillets and heat
the fat over moderately high heat until it is golden. While the fat is heating, working in
batches, season the scallops with the New England Seafood Seasoning, then dredge
the scallops in the flour and in a large sieve shake off the excess. Divide the scallops
between the skillets, in the hot fat sauté them, stirring and separating them with a fork,
for 1 to 2 minutes, or until they are opaque and light golden, and transfer them with a
slotted spoon to the bed of spinach. Season the scallops with the lemon juice and salt
and pepper and sprinkle them with the parsley.
In a small saucepan heat the remaining five tablespoons butter over moderately high
heat until it is golden brown and has a nutlike fragrance and pour the brown butter
carefully over the scallops.
