Roasted Bay Scallops with Brown Butter and Shallots

Name: Roasted Bay Scallops with Brown Butter and Shallots
Yield: makes 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 1 1/2 pounds bay scallops; 3 tablespoons minced shallot; Salt and freshly ground black pepper; Chopped fresh basil or snipped chives for garnish

December 20, 2011

Real bay scallops—which come from the waters between Cape Cod and Long Island—are in season through the winter and are an amazing treat (they’re also amazingly expensive). Though you can eat them raw, they’re also good cooked, but simply . . . very simply.

Recipe notes

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