This week the star ingredient is bay scallops. I have enjoyed these sweet little nibbles for years. I love them simply prepared with only a splash of oil, salt and pepper. I refuse to eat them any other way. Well except for today.
This dish is very easy to make. The scallops are quickly sautéed with garlic and extra virgin olive oil. Next they are combined with parsley, capers, roasted red peppers and bread crumbs. The instructions say to distribute the dish among four scallop shells for serving. I looked high and low but I could not find scallop shells nor could I find small gratin dishes. So one large gratin dish was used and it worked out just fine. The scallops are placed under the broiler for a minute to lightly brown. How do they taste? Marcella says it best, “They are both tender and savory.”
Sautéed Scallops with Garlic and Parsley
©2010 Irene D. Ericson