Method

Put the oil and half the butter in a large skillet, preferably nonsitck, over medium-high heat.  Sprinkle the scallops with salt and a bit of cayenne.  When the butter foam subsides, add the scallops to the skillet, one at a time (or all at once if you're using bay scallops), and turn the heat to high.  Cook for about 2 minutes or until brown on one side, then turn and brown the other side for another minute or two.  (Scallops are best when rare in the center: if you like them more well done, cook for another couple of minutes.)

Transfer the scallops to a plate and keep warm.  Add the nuts to the skillet and, still over high heat, cook, stirring, until dark brown, just a minute or two.  Add the wine and cook, stirring occasionally, until reduced to a syrup, about 5 minutes.  Add the remaining butter; when it has thickened the sauce, pour over the scallops, garnish if you like, and serve.

Serves: 4

Reprinted with permission from © Mark Bittman Quick and Easy Recipes from The New York Times, published by Broadway Books. click for book review

more seafood recipes    more chef & cookbook recipes      more scallop recipes