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1
Preheat the oven to the maximum, at least 500F.
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2
As it preheats, put a roasting pan large enough to hold the scallops in one layer in there.
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3
When the oven is hot, add the butter and return the pan to the oven.
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4
Cook, shaking the pan once or twice, until the butter has melted and begun to turn brown.
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5
Immediately add the scallops and cook, undisturbed, for about 3 minutes.
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6
Remove the pan, add the shallot, and stir.
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7
Return to the oven for about 2 minutes, or until the Scallops are done (they should be tender and not at all rubbery; do not overcook).
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8
Season with salt and pepper, stir in the herb, and serve.
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9
A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life.
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10
Not coincidentally, this soaking causes them to absorb water, which increases their weight andwater being cheaper than scallopsdecreases their value.
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11
Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store.
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12
Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you wont have a problem.
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13
Many cooks remove the tough little hinge present on one side of most scallops before cooking.
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14
But when youre stuffing scallops, leave it on and cut from the side directly opposite.
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15
The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; its slightly tough, but not unpleasant.
