Sauteed Scallops
By: Taylor Davies
Published: Tuesday, December 8, 2009 - 12:46pm

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.

About


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