Korean Grilled Pen Shell Scallops in Butter
Pen shell scallop meat is thoroughly patted dry, then seared for ninety seconds per side on a screaming-hot pan before being brushed with a garlic-lemon butter sauce. Adequate preheating is critical so the surface caramelizes instead of releasing moisture, and the total cook time should stay under four minutes to keep the interior springy. A drizzle of olive oil and a scattering of parsley lend a Mediterranean accent to this Korean shellfish dish.
Adjust Servings
Instructions
- 1
Pat scallops dry and split thicker ones in half for even cooking.
- 2
Melt butter and mix with garlic, salt, pepper, and lemon juice.
- 3
Lightly coat scallops with olive oil and place on a very hot pan or grill.
- 4
Sear for 1.5 minutes per side, then brush butter sauce and cook 1 minute more.
- 5
Turn off heat, sprinkle parsley, and serve immediately.
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