Garlicky Scallops with Bread Crumbs

Name: Garlicky Scallops with Bread Crumbs
Yield: Serves 4
Ingredients: 3 inch piece, baguette, cut into small pieces; 5 tablespoons, unsalted butter, cut into 5 pieces; 1 , small shallot, minced (about 2 tablespoons); 2 tablespoons, minced fresh parsley leaves; 2 pounds, large sea scallops, tough tendon removed; 4 teaspoons, vegetable oil; 4 medium cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 1/8 teaspoon, red pepper flakes; 2 teaspoons, unbleached all-purpose flour; 1/3-2/3 cup, clam juice (bottled); 1/3 cup, dry sherry; 2 teaspoons, fresh lemon juice; 1 , lemon, cut into wedges

4 comments

Appears in Cook's Illustrated January/February 2008

Main Courses

Fish & Seafood

Weeknight

Saucy scallops blanketed with toasted crumbs represents the best of old-fashioned American cooking, but not when the seafood is waterlogged and tough.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

To avoid a waterlogged and tough seafood dish with a raw alcohol flavor, we turned to a stovetop skillet when making our garlicky scallop recipe. We seared the scallops on one side, removed them from the pan, built the sauce in the empty pa...

This is a members' feature.