INGREDIENTS

INSTRUCTIONS

Discard the small, tough muscle from the side of each scallop and in a bowl
let the scallops soak in the milk, covered and chilled, for 1 hour. While
the scallops are soaking, in a large saucepan steam the spinach in the
water clinging to its leaves, covered, over moderately high heat for 3 to 4
minutes, or until it is wilted. Drain the spinach in a colander, squeeze it
dry in a kitchen towel, and coarsely chop it. Drain the scallops and pat
them dry. In a small skillet cook the spinach in 2 tablespoons of the
butter over moderate heat, stirring, until it is hot and season it with the
nutmeg and salt and pepper to taste. Spread the spinach on a heated platter
and keep it warm, covered.
Divide the oil and four tablespoons of the remaining butter between two
heavy skillets and heat the fat over moderately high heat until it is
golden. While the fat is heating, working in batches, dredge the scallops
in the flour and in a large sieve shake off the excess. Divide the scallops
between the skillets, in the hot fat sautJ them, stirring and separating
them with a fork, for 1 to 2 minutes, or until they are opaque and light
golden, and transfer them with a slotted spoon to the bed of spinach.
Season the scallops with the lemon juice and salt and pepper and sprinkle
them with the parsley.
In a small saucepan heat the remaining five tablespoons butter over
moderately high heat until it is golden brown and has a nutlike fragrance
and pour the brown butter carefully over the scallops.
Yield: 4 Servings
NOTES : (Sauteed Scallops with Brown Butter)
Recipe by: Cooking Live Show #CL8796
Posted to MC-Recipe Digest V1 #376, by Angele Freeman
<jfreeman@netusa1.net> on Fri, 17 Jan 1997.

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