The best scallops for sautéing are the large, firm, white sea scallops. If you can find them in a market that sells scallops without additives, all the better. Some pieces are cut thick; you may want to cut them in half on the diameter.
Good scallops are expensive, so be sure not to overcook them because they will turn rubbery. Scallops prepared according to these directions will be very flavorful and have a slight crust enclosing delicious, silky-textured morsels.
Ingredients
2 ½ pounds fresh sea scallops
¼ cup soy sauce
2 teaspoons garlic powder
1 teaspoon salt
1 cup flour
¼ cup dry sherry
3 tablespoons butter, melted
¼ cup lemon, juice
1 cup corn oil or olive oil
Directions
In a large blow, marinate the scallops in the soy sauce for 30 minutes. Drain the soy sauce and lightly pat the scallops with paper towels. Season the scallops with garlic powder and salt and lightly dredge them in flour. Combine the sherry, butter, and lemon juice. Set aside. Pour the oil into a large sauté pan over medium heat and cook the scallops in a single layer until the bottoms are a lightly crusted, golden brown – about 3 or 4 minutes on each side. Transfer the scallops to their serving dishes and drain the oil from the pan. Return the pan to a medium-low heat and deglaze it by adding the combined sherry, butter, and lemon juice. Scrape up all the browned bits in the pan and stir well, letting the liquid come to a boil. Let it cook until it thickens a little – about 3 to 5 minutes. Pour the sauce over the scallops and serve immediately.
Serves 4 as a main course or 6 as an appetizer.
