|1 lb. fresh scallops
||2 Tbl. butter
Melt the butter in a skillet, and get it good and hot, but not burning.
Add the scallops, and begin to saute quickly. After a minute, squeeze
the lemon in over the scallops. Then add pepper to taste. (One
thin coating; stir; then another.) Serve immediately.
Notes and Variations
Trivial, quick, and quite tasty.
Made up by Justin 2/5/98 on the "This should work" principle.
Originally used 4 Tbl. butter and a whole lemon; result was flavorful,
but too greasy, and had a bit too sharp a lemon edge. Reducing butter
and lemon should make it Just Right, I believe.
Goes well with Rissotto.