Steamed baby yellow squash and rice pilaf studded with bits of pimiento would look pretty with the scallops. End the meal with a plate of petits fours or fancy cookies and some fresh berries.
Recipe information
Yield
Makes 2 servings
Ingredients
3 tablespoons butter
12 sea scallops, patted dry
1/3 cup bottled clam juice
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
Preparation
Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.
