Larry’s Scallops

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When my husband and I were first dating, we spent our weekends working on my 80-year old Craftsman bungalow. Larry made friends at the local hardware store and took on all sorts of handyman projects. I spent most of my time in the kitchen, preparing something tasty as a reward for his hard day’s work. Those romantic evenings continue to this day, by the way…

These scallops were an instant hit one Saturday night. It took me almost fifteen years of making this quick and easy dish to actually write out a recipe. I tested it out recently and Larry gave it his usual “double thumbs up”. Shop at your favorite seafood market and use good sherry in the sauce.

Note: my scallops were dry-packed from the East Coast with muscle pre-trimmed.

Serves two, generously

  • 1 pound sea scallops
  • generous squeeze of Meyer lemon juice
  • sea salt and ground white pepper, to taste
  • 4 tablespoons unsalted butter, divided use
  • 2 tablespoons unbleached white flour
  • 3/4 cup homemade chicken stock
  • 1/4 cup dry sherry
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon grated Meyer lemon zest
  • 2 tablespoons chopped flat- leaf parsley

1. Zest the lemon and set aside.

2. Cut scallops horizontally.

3. Heat 2 tablespoons butter in large skillet over medium heat. Sauté scallops for one minute per side, seasoning with salt and pepper. Remove to a dish, squeeze with lemon juice and cover.

4. Heat remaining 2 tablespoons butter in same skillet. Heat stock for one minute in microwave. Add flour to hot butter and cook, stirring, for a minute or so. Whisk in hot stock. Mixture will thicken quickly.

5. Add sherry and parmesan to sauce, stirring, then return scallops and their juices to skillet. Cook over very low heat for 2-3 minutes. Garnish with zest and parsley.

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15 Responses to Larry’s Scallops

  1. TasteFood February 17, 2011 at 2:52 pm #

    These sound so elegant and luxurious, yet so easy to make. No wonder they won Larry over!

    • lizthechef February 18, 2011 at 12:39 am #

      Yes, they did – and I think you and Susan heard the whole story at the food 52 dinner 😉

  2. current vintage February 17, 2011 at 4:04 pm #

    I agree with Larry…two thumbs up!!!

    • lizthechef February 18, 2011 at 12:40 am #

      They are on the menu for Sunday, anything he wants that is heart healthy…

  3. Chez Suzanne February 17, 2011 at 6:14 pm #

    I love the addition of the sherry to the dish! This looks so good!! And I love the story about Larry helping you preserve your bungalow. It’s my favorite architectural home style.

    • lizthechef February 18, 2011 at 12:40 am #

      He transformed the house – well, our contractor helped some too !

  4. Elizabeth February 17, 2011 at 7:37 pm #

    OMG, Now that is what I call courting! Doing handy work around my old house would getting me cooking with gas. Love the scallop recipe. As always, fabulous!

    • lizthechef February 18, 2011 at 12:41 am #

      He’s one of those guys who always likes to be busy doing something – and he’ll be back there soon.

  5. Cathy February 17, 2011 at 10:16 pm #

    Now that I’m older, I appreciate a handy guy. Give me a man with a toolbox any day! Your scallops look divine. And I’m so delighted that Larry is on the mend. Love to both of you.

    • lizthechef February 18, 2011 at 12:42 am #

      Thanks, Cathy – hugs across the miles X0

  6. Barbara (drbabs) February 19, 2011 at 11:36 am #

    Recipe looks awesome and I’m looking forward to June when you can tell me the whole story. And for the record, Craftsman bungalow is my favorite style of architecture, too! You just posted on FB that Larry is back in the hospital–I hope by now everything is OK and he’ll be on the mend soon. Big hugs.

  7. nutmegnanny February 22, 2011 at 5:04 am #

    This looks great!

    • lizthechef February 22, 2011 at 4:09 pm #

      Thanks, they are a favorite treat at our house.

  8. Jean | January 24, 2016 at 5:49 pm #

    Liz, I hope I get the opportunity to cook this for my sister-in-law someday. She is a great fan of scallops and very particular about them.

    • Liz January 24, 2016 at 6:21 pm #

      I hope she enjoys them, Jean – we ate early and the old recipe did not fail.

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