There are just some things that go with each other. No matter how you try make them differently, there is just nothing better than tried and true. Scallops and butter. There is, in my humble opinion, no other way to prepare them. Except, to add some capers and lemon . . . . oh, and some veggies. This dish is the perfect starter to a dinner party. You could also serve this as the main dish and add some pasta or potatoes.
Any special equipment needed for this dish?
You may want to have a non-stick 10″ skillet, but, if you follow the directions in the recipe about how to sear the scallops, you can use a good stainless steel pan without worry.
Can this dish be made ahead?
I would not advise it. The dish, once prepped, only takes about 15 minutes to cook, so do your mis en place ahead of time, but cook just before serving.
The scallops can be defrosted (if frozen) and set on a paper towel lined sheet tray, uncovered, in your fridge for about 1 day after purchasing. Pull the muscle from each of the scallops and cut up your vegetables all about 1 day in advance of making.
Can this dish be frozen?
No.
What to serve this dish with?
This can be a first course to a multi course menu, however, if you wish to serve it as a main dish, then I’d pair it with some very simple pasta cooking in a garlic butter. You could also roast some potatoes that are diced small, or, saute some spinach to arrange around the dish . . . . . Of course, a salad wouldn’t hurt either.
