Scallops With Shallots

1. 1

   Sprinkle scallops with salt and pepper.

2. 2

   Dredge in flour to coat well and shake off excess.

3. 3

   Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding.

4. 4

   Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.

5. 5

   When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes.

6. 6

   Add zucchini, tomato and shallots.

7. 7

   Stir, and add lemon juice.

8. 8

   Cook, stirring, about 15 seconds and serve.

9. 9

   Do not overcook.

* Per serving · 4 servings · Values may vary.

No additional tips available.