Nantucket Bay Scallops w/ Brown Butter & Shallots
Adapted from The New York Times Dining Out
- 4 tablespoons butter
- 4 tablespoons olive oil
- ¼ lb shallots, peeled and coarsely chopped (about ¾ cup)
- 6 sprigs fresh thyme, tied w/ string
- 2 cups dry white wine
- 4 pounds mussels, scrubbed and de-bearded
- Freshly ground pepper and salt to taste
- 1/3 cup chopped parsley
Heat oven to maximum, at least 500 degrees. As it heats, place a roasting pan large enough to hold scallops in one layer in oven. When oven is hot, add butter to pan. Cook, shaking pan once or twice, until butter has melted and begun to turn brown.
Immediately add scallops and cook, undisturbed, about 3 minutes. Add shallots and stir. Roast for 2 minutes, or until scallops are tender and not at all rubbery; do not overcook.
Remove to a platter, season w/ salt and pepper, stir in herb and serve.