Scallop saute from The New York Times Cookbook (1992) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PickyPalateMom on December 30, 2023

    Dec 2023. Made with Hokkaido scallops from Hooked. This was terrific. I did change it a fair bit, largely inspired by the scallops with white wine recipe facing this one on page 258. I had a leftover leek in the fridge, so I finely sliced the whites and sautéed them in the butter first, then added a (very large) clove of minced garlic. Towards the end, I tossed in two tablespoons of sake. Together with the lemon juice this was outrageously delicious. Went back at the end and scraped all the sticky saucy bits off the bottom of the pan and ate them off the wooden spoon.

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