Simplest Bay Scallops Recipes
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Recipe From cooking.nytimes.com
Provided by Mark Bittman
Categories dinner, main course
Time 10m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 3
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