Real bay scallops—which come from the waters between Cape Cod and Long Island—are in season through the winter and are an amazing treat (they’re also amazingly expensive). Though you can eat them raw, they’re also good cooked, but simply . . . very simply.

　　

Ingredients

makes 4 servings

　　4 tablespoons (1/2 stick) butter

　　1 1/2 pounds bay scallops

　　3 tablespoons minced shallot

　　Salt and freshly ground black pepper

　　Chopped fresh basil or snipped chives for garnish

　　

Step 1

Preheat the oven to the maximum, at least 500°F. As it preheats, put a roasting pan large enough to hold the scallops in one layer in there. When the oven is hot, add the butter and return the pan to the oven. Cook, shaking the pan once or twice, until the butter has melted and begun to turn brown.

　　

Step 2

Immediately add the scallops and cook, undisturbed, for about 3 minutes. Remove the pan, add the shallot, and stir. Return to the oven for about 2 minutes, or until the Scallops are done (they should be tender and not at all rubbery; do not overcook). Season with salt and pepper, stir in the herb, and serve.

　　

Scallops

Step 3

A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and—water being cheaper than scallops—decreases their value. Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won’t have a problem.

　　

Step 4

Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you’re stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it’s slightly tough, but not unpleasant.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.