While I really enjoy all sorts of fish (including shark) I’ve never really been much into the shellfish aspect of seafood. That said, my wife convinced me to try some pan-fried scallops in butter, and I have to admit – they are pretty darn good!

Ingredients

• Fresh scallops
• Butter
• Garlic

Method

Heat the skillet through, then add a good size chunk of butter. Add the scallops and garlic to the sizzling butter.

Cook for a minute or two on on each side – just enough to brown the scallops and caramelize the outside.

Don’t overcook them. Apparently, this must be important because my wife said it very frequently. The trick – so I’m told – is to brown the outside, but keep the center moist and soft.

Serve immediately, as an appetizer. Or I suppose you could set them aside, prepare a pasta dish or something, then add them back to the pasta to make a  nice seafood fettuccine if you like.

But they’re pretty darn good just straight out of the skillet.