Scallops with Lemon Butter

Last night I cooked dinner with our gorgeous house guest. Paul Oakley Stovall. He is the playwright for the latest play at Diversionary Theatre, As much As You Can. WOW! What a play, what a man, and what a guest!! So, since he was in for just two nights from the East Coast (he is currently working with Barrack on the inaugruation), I asked what he was craving. SEAFOOD was his answer, and that was after he cleaned up on the Macademia Nut Encrusted Salmon leftovers we had. LOL. So, I decided on scallops.

Ingredients:

1 1/2 pounds sea scallops
3/4 cup fine dry unseasoned bread crumbs
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
dash paprika
1 tablespoon fresh chopped parsley
3 tablespoons fresh lemon juice, about 1 large lemon

Preparation:

Roll scallops in bread crumbs. Melt half of butter in skillet over medium low heat. Add salt, pepper, and paprika. Add scallops and sauté slowly for 7 to 9 minutes, or until golden brown. Turn to brown evenly. Remove scallops to heated serving dish and keep hot. Put remaining butter, parsley, and lemon juice in skillet; heat and pour over scallops.

Easy and yummy, the scallops came out tender tender tender. I served it with cous cous and a colorful salad. Paul and I had a nice buttery Chardonnay and my wife enjoyed a Cabernet.

From there we rushed off to the theatre... and enjoyed a WONDERFUL and very successful opening night. Paul has written a timely play on race relations, marriage, and familial relationships. Not only is this play going someplace... but so is our wonderful friend. We will welcome him back into our home on closing weekend and I hope to have another delicious meal to share with him.

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