1 pound (1 pint) fresh bay scallops 1 tsp finely chopped garlic
or frozen scallops, thoroughly 3 T finely chopped fresh parsley
defrosted ¼ tsp salt
8 T butter, cut into ½-inch bits Freshly ground black pepper
1 c flour
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Wash the scallops quickly under cold running water, then spread them in
one layer on a jelly-roll pan covered with a linen towel. Drape a second
towel over the scallops and place them in the refrigerator for about 4 hours
to drain thoroughly.In a small, heavy saucepan or skillet, melt the butter over low heat, turning the bits about with a wooden spoon to melt them slowly and completely without letting the butter brown. Remove the pan from the heat and let the butter rest for a minute or so. Then skim off the foam from the surface and discard it.
Tipping the pan at a slight angle, spoon the clear butter on top into a heavy 12-inch skillet (preferably a slope-sided one with a non-stick cooking surface). Leave behind all of the milky solids that will have settled at the bottom of the pan.
Place the flour in a large bowl and drop the scallops into it. With a slotted spoon or your fingers toss the scallops about gently until they are coated on all sides with the flour. Then turn them out into a sieve and shake them vigorously to remove the excess flour.
Warm the clear butter in the skillet over high heat for 10 seconds. Add the scallops and, sliding the pan back and forth to turn them about, fry them for 2 or 3 minutes until they are firm but not brown. Do not overcook the scallops.
Add the chopped garlic and parsley to the skillet and slide the pan vigorously back and forth for about 30 seconds longer.
Mound the scallops attractively on a heated platter, season with the salt and a few grindings of pepper, and serve at once. Serves 2.
