Friday, January 4, 2008
Here's another recipe from my thirty-year-old index card file which turned out to be surprisingly tasty. Not sure where the recipe is copied from, but it was easy to make and redolent of French flavors.
1-1/2 lbs. sea scallops, rinsed and patted dry
1/2 tsp. saffron
3/4 tsp. salt
1/4 tsp. pepper
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1/2 cup butter, melted
1/2 tsp. chopped fresh thyme
3 Tbsp. olive oil
Juice of 2 lemons
Mix all ingredients except butter into a marinade and marinate scallops at least an hour or two in the refrigerator, turning once or twice.
Place scallops on broiler rack. Brush with melted butter. Broil 2-3 minutes on each side, turning once. I boiled up the extra marinade for a little sauce to pour over the cooked scallops and served it over steamed rice.