Sauteed Scallops

1. 1

   Dredge the scallops in flour.

2. 2

   Heat the butter and oil in a large heavy skillet over high heat, and when it is sizzling, shake the excess flour from the scallops and scatter them in the hot pan.

3. 3

   Keep the heat high, and turn and move the scallops around frequently, giving the pan a shake now and then.

4. 4

   Total cooking time should not be more than 3 minutesor 4 for really large pieces.

5. 5

   Season the scallops lightly with salt and several grindings of the pepper mill, and remove them to a warm plate.

6. 6

   Lower the heat to moderate, and toss the shallot into the pan.

7. 7

   Stir it around for about 30 seconds, splash in the wine, and let it reduce slightly.

8. 8

   Pour this sauce over the scallops, scraping up every bit of pan juice with a spatula.

9. 9

   Sprinkle the parsley on top.

10. 10

    Sometimes I wrap a band of prosciutto around the circumference of each scallop and secure it with a toothpick.

11. 11

    These can be broiled, or sauteed as above.

12. 12

    The sharp saltiness of the prosciutto, along with the briny taste of the scallops, creates a striking combination of flavors.

No additional tips available.