Pan sear scallops in butter and season with salt and lemon.
Few things are more elegant to serve at dinner than perfectly seared sea scallops, slightly crispy on the outside, yet buttery soft and tender in the middle. Scallop meat comes from the muscle that holds the top and bottom shell together. Because of the very delicate nature of scallops, and the difficulty in keeping them alive after harvesting, scallops are typically shucked, cleaned and frozen right away. If you manage to get your hands on live scallops still in the shell, you must keep them alive until you cook them. Add this to my Recipe Box.
Instructions
1. Place live scallops in a bucket or container small enough to fit into a refrigerator.
2. Soak a towel in cool water until it is dripping.
3. Cover the scallops in the bucket or container with the soaking wet towel, and place it in the refrigerator until you are ready to cook.
4. Clean and prepare the scallop to eat as you would like, and consume within a day. Most scallops will not live longer than that outside of their environment.
Tags: bucket container, live scallops, scallops bucket, scallops bucket container, them alive