Fried King Scallops
The go-to recipe of Normandy sailors! These scallops are quick and easy to make and are a real treat for your tastebuds!
Remove the scallops from their shells. Clean and rinse the scallop nuts in clean water. Rinse, dry, and chop the parsley sprigs.
Melt 4 tbsp of butter in a pot on very low heat, or use a double boiler. Add the lemon juice and stir. Remove from heat.
Melt 1 tbsp butter with the olive oil in a skillet. When the mixture is white and creamy, add the whole scallop nuts and cook them for 2 minutes on each side. If they are very thick, cut them in half from top to bottom and cook them for 1 minute on each side.
Add salt and pepper.
Pour the lemon butter over the scallops in the skillet and sprinkle with the chopped parsley.
Eat immediately with a mix of spring salad, white rice, or fresh pasta.
White wine: Riesling, Chablis, and Pouilly-Fuissé; or Normandy cidre bouché