Reply #13: Oh, yeah, very easy to cook [View All]

[Rabrrrrrr]

I wouldn't cook them for five minutes, though, especially the smaller sea scallops. Maybe two minutes.

I cook scallops over somewhat high heat, in butter, and just before being done will toos some salt over them and throw in some julienned yellow and green zuchini (or other very thinly sliced in-season vegetable), some garlic, and some lemon zest and squeeze in maybe half a lemon or so (depending on the number of scallops).

They can be served as is that way, or even poured over a salad (without any salad dressing, since the butter will serve as a magnificent dressing). Yummy!!

Once, striving for creativity and trying to use up some leftover stuff and wanting to impress some friends, I did this with the scallops, but also sauteed some shrimp first in the butter (add the shrimp about 30 seconds before the scallops). I heated up some vicchysoise I had leftover, poured a small amount into small plates as a sauce, and then served the scallops and shrimps and veggie mix into that sauce in a rather artful presentation, if I do say so myself. It was quite a hit!