Sautéed Scallops with Lemon-Caper Vinaigrette

Scallops are expensive and make an impressive appetizer. It is a shame it they get burned.  If you use clarified butter, you can fry the scallops at a very high heat with less risk of burning. You can make a large container and keep it in the refrigerator indefinitely and you will always have it handy when needed. Here is a nice little dish that is easy and quick. If serving them for guests, wait to the last minute to fry them. It takes just a few minutes.

Sautéed Scallops with Lemon-Caper Vinaigrette  Serves 4

3 tbsp. clarified butter (see bottom of page)

12 Scallops , cleaned (hinge removed)

2 tbsp. all-purpose flour

Lemon-Caper Vinaigretter

1 tsp. capers

pinch of grated garlic

2 tbsp. oliven oil

2 tsp. vinegar

2 tsp. lemon juice

pinch of freshly ground pepper

Garnish: wood sorrel* or another herb

To make scallops, heat the clarified butter in a sauté pan or skillet over high heat until hot. Season scallops with salt and pepper, dust with flour on all sides, and sauté until golden brown, about 1 minute per side. Remove pan from heat and let scallops rest in the pan for 1 minute.

To make vinaigrette, whisk together all ingredients in a small bowl. Set aside.

To serve, arrange scallops on four plates and come a spoonful or two around the scallops. Garnish with wood sorrel or another herb and a lemon wedge..

Suggested accompaniment: flutes or another bread

Clarified Butter

To make clarified butter, melt 1 lb. of unsalted butter over very low heat. The butter should melt but not boil. Once completely melted, it will separate into three layers. On top is the white foam, then a clear golden layer that is clarified butter and under that is a milky liquid that is milk solids. Skim off the form and discard. Ladle the clarified butter into a container; cover and refrigerate indefinitely. Discard the milk solids.

*wood sorrel are tender, sour leaves with tart yellow (sometimes purple) flowers and taste excellent.