Butter-Poached Scallops
Equipment
- 1 medium, thick-bottomed saucepan
- Slotted spoon
- Prescription for Lipitor (optional)
Ingredients
- 2 lbs unsalted butter
- 2 lbs 8-10 ct scallops
- 8 cloves garlic
- 3 large sprigs thyme
- Salt and pepper to taste
Instructions
- Melt butter over low heat in saucepan
- Add garlic and thyme. Bring to simmer.
- Reduce heat slightly. Place scallops loosely in pan allowing liquid to cover, but move freely.
- Cook for 6-8 minutes.
- Remove with slotted spoon to warm plates. Repeat until all scallops are cooked.
- Arrange on plate top with Tomato-Basil Relish and drizzle with reduced balsamic syrup.