On 12/31/2013 5:39 PM, Gary wrote:
> jmcquown wrote:
>>
>> I'll probably pan-fry the bay scallops after a quick dredge in a light
>> seasoned coating. Quickly cooked in little olive oil & butter. The
>> small scallops won't take long to cook. I'm thinking sauteed spinach
>> with garlic as a side dish.
>
> I would sautee the spinach and garlic in olive oil (I love that) but
> don't ruin the scallops with it. Sautee them in butter only (or butter
> and a neutral oil) and be happy.
>
> G.
>
Thanks, but I don't use a heavy tasting olive oil, nor a large amount.
It's mostly butter. Olive oil has a higher flash point that butter. A
little drizzle offsets the high temp when quickly pan frying [pretty
much anything] in butter so things won't burn. This isn't my first
attempt at cooking scallops.

Jill