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1
Dry the scallops in paper towels, then place on a large sheet of waxed paper.
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2
Sprinkle with drops of lemon juice, then with salt and pepper.
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3
The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour.
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4
Film the 10 inch, non stick frying pan with a 1/16-inch layer of oil.
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5
When almost smoking, add the scallops.
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6
Toss for 4 to 5 minutes until scallops are lightly browned.
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7
Then toss for a moment with the shallots or scallions, and garlic; finally toss with the butter and parsley and serve.
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8
Suggested accompaniments: If the scallops are a first course, accompany with French bread.
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9
For a main course, accompany with broiled tomatoes and green beans.
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10
Notes: Sauteed scallops should be crisp light brown outside and moistly tender inside.
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11
Keys to success are: have your sauteing oil very hot before the scallops go in, and have no more than one layer of scallops in the pan.
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12
Otherwise the scallops will steam, exude moisture, and will not brown.
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13
You may find, in using frozen scallops, that they will start out nicely, then suddenly release juices in the pan; to avoid this, blanch them before cooking by dropping them in a large pan of rapidly boiling water and bringing them quickly back to the boil
