Scallops with Garlic and Herbs
Source: Julia Child
1 1/2 pounds Scallops
1/2 C. Flour
2 T. Olive oil -- or clarified butter
2 Garlic cloves -- minced
2 Green onions -- chopped
1 Handful Fresh parsley
Salt/Pepper
Dredge scallops in flour. Place in sieve and shake off excess flour. Heat fry pan over high heat. Add oil - heat til almost smoking. Add scallops and cook for 10 seconds, toss. Cook for 10 more seconds. Continue tossing while they brown lightly. Add garlic, scallions, parsley, and salt/pepper. Give several more tosses - serve immediately.
NOTES : Use a good quality fry pan that conducts heat well. So not crowd the pan as they will steam rather than brown. The cooking process takes only 2-3 minutes from start to finish. Toss frequently an don't overcook.
Julie recommends exuding the juices of the scallops prior to sauteeing.
Simply dry cook them in a pan, for 2 minutes, until they release their juices. Pat them dry then continue with the recipe.