Scallops With Preserved Lemons On The Half Shell

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   1. Heat oven to 250 degrees. Place scallop shells or oven-safe plates on a baking sheet and warm in oven.

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   2. In a saute pan, melt 2 tablespoons butter. Add shallot, garlic and all but two tablespoons of the parsley and saute for 2 minutes. Add preserved lemon juice or wine and simmer over medium heat for 1 minute. Set aside.

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   3. Sprinkle scallops with salt and pepper to taste. Place flour on a large plate and dredge scallops in it. Shake scallops to remove excess flour.

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   4. In a very large saute pan, heat remaining 2 tablespoons butter over high heat until it begins to sizzle. Add scallops in one layer, leaving at least a finger's width between them. Allow scallops to brown lightly on one side without moving them, then flip. Do not cook for more than 1 minutes on each side.

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   5. Once scallops are golden, add butter-shallot mixture to pan. Heat for a few seconds, then finish scallops with a sprinkling of preserved lemon rind and remaining parsley. Serve scallops immediately in heated shells or on plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.