Sautéed Scallops

As a child, and well into adulthood, I was allergic to scallops. But little by little I got over it. It can happen; the body does change. So I’ve been making up for my years of deprivation and quite often treat myself to a full plate of carefully cooked sea scallops. I remember Julia Child emphasizing how important it was to use a large pan, so the scallops would have plenty of space to brown. And because they needed to cook over high heat, clarified butter was essential. We were once having lunch at an elegant French restaurant in New York, which will be nameless, and Julia ordered scallops. After her first bite, she put down her fork and proclaimed that the chef hadn’t used clarified butter. As she tucked away most of the flawed dish, she emphasized again the importance of using clarified butter when browning over high heat, although she did admit that most Americans aren’t going to take the trouble to clarify their own butter, and that it was okay for the home cook to use half butter and half light vegetable oil, which would temper the burning. I am always careful to watch the pan, as if Julia is still looking over my shoulder, whenever I make this dish.