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Scallops can fit into any budget when used as a condiment.
Yes, Scallops Can Be Economical
Do you love scallops but get comatose when you see the price? At face value, I wouldn’t consider $20 a pound to be within most peoples’ budget–including mine.
However, in this recipe, you don’t have to have the premium IQF sea scallops or anything expensive. I admit I love scallops and sometimes will treat myself to the high-class variety but not often.
The good part of this recipe is that you can use any variety of them and most stores do sell the orphaned ones as “pieces.” As a result, that particular kind is the most perfect thing for this dish because it’s basically a pasta concoction where the scallops are more of a condiment than the main attraction.
The major caveat when cooking scallops is you must never overcook them!
You may think they are under-done and give them a few extra minutes in the pan, but this is a big mistake. It’s a mistake I’ve made more than once myself until I learned that with scallops, more than any other seafood, that less is more.
A quick sear is all they need. They are done when the middle part looks translucent. Once they’ve gone opaque, they are over cooked so be especially careful to monitor this.
Fresh Is Best
As with anything containing herbs, I always recommend using fresh.
Fresh herbs are readily available in most supermarket produce sections and what you don’t use, you can always freeze.
This recipe contains pretty common herbs so they won’t be hard to get. If you grow your own, you’re ahead of the game and to me, that’s the way to do it. You can’t get much fresher than going to the pot and picking what you need.
But if you don’t have access to fresh, the standard rule is to use half of the amount called for for fresh.
Scallops In Brown Butter Sauce
- 4 tbs butter
- 2 cloves garlic finely chopped
- 1/2 cup dry white vermouth or dry white wine
- 1 lb sea scallop pieces
- 1 tbs olive oil oil
- 12 oz. fettuccine cooked
- 3 tbs chopped fresh flat-leaf parsley
- 3 tbs tarragon
- 1 tbs lemon zest
- In large skillet, cook butter over medium, swirling pan, until golden brown, 4 to 5 minutes. Add garlic and wine. Cook for 2 minutes.
- In medium skillet, cook scallops in oil over high for 3 minutes. Turn scallops. Add 3 tbsp. of browned butter. Baste for 2 minutes.
- Add pasta, herbs, and lemon zest to large skillet. Toss until coated; season. Top pasta with scallops and pan drippings.