Sauteed Scallops


Photo: flickr user methTICALman

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From The New York Times Cookbook, compiled by Craig Claiborne, published in 1961. So simple and delicious with very fresh scallops!

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4

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December 8, 2009

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Ingredients

1/4 cup butter
1 small clove garlic, split
1 pound scallops, fresh or frozen (defrosted)
salt and freshly ground black pepper to taste
Tartar sauce
Lemon wedges

Preparation

1
In a saucepan, heat the butter and garlic slowly. Discard garlic.
2
Add the scallops and cook 5 minutes. Season with salt and pepper and serve immediately with tartar sauce and lemon wedges.

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