Julia's Bay Scallops

Bay scallops are a the perfect size with capers and sliced olives, but you can use sea scallops if you like. It they are large, cut them in half.

• 2 large garlic cloves
• 1 teaspoon dried oregano or 1 tablespoon fresh
• Liberal sprinkling of freshly milled black pepper
• 2 tablespoons lemon juice
• 1 1/2 pounds bay scallops
• 1 tablespoon butter
• 1 1/2 tablespoons olive oil
• 1 tablespoons sliced green olives
• 1 tablespoon capers

METHOD

Put garlic, oregano, black pepper and lemon juice in a mortar and pestle. Pound until they form a thick paste. Put in a small bowl with the scallops and toss gently to coat. Cover and put in refrigerator. Marinate 2 - 4 hours, stirring once or twice.

Heat butter and oil in sauté pan over medium heat. Stir in scallops, pour in any remaining marinade, and sauté 2 minutes. Stir to turn, and sauté 1 - 2 minutes more. Do not overcook.

Remove with slotted spoon to a serving bowl and toss with olives and capers.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Julia Matos

 

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