Caramelized Sea Scallops

Page 88

(3 reviews)

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Recipe Review

Another simple recipe that is really delicious. I had never used a brine for seafood before but this was really easy. I did not add additional salt as directed because of this, and I am glad I didn't- they were plenty seasoned. I like my scallops barely cooked through but in the time it took to caramelize them, they were a little more cooked than I would have liked. I might not have had the heat high enough, though the clarified butter was starting to burn by the time I was done. I have extra tarragon sauce from the Ad Hoc tarragon chicken recipe I cooked the other day and I bet that would be delicious over the scallops.

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