Randall’s Ordinary was a really great restaurant in the Mystic / Ledyard area of Connecticut just a stone’s throw from Foxwoods Resort Casino. It was situated in a 1700’s era lodge and all of the meals were prepared over an open flame hearth on cast iron cookware. I sampled this dish one day when visiting the restaurant and soon after found the recipe online.
The restaurant is now gone, but the recipe lives on and this is by far THE most popular dish each year with my Feast of the Seven Fishes but you can enjoy this amazing entree year round.
Prep, Cook, Servings
Prep: 30 – 60 min
Cook: 20 min
2 bunches scallions, minced 2 cloves garlic, minced Paprika Pinch Salt Pinch pepper 4 – 6 Tbsp butter 2 pounds scallops Seasoned breadcrumbs to coat
Mix scallions, garlic, paprika, salt and pepper together.
Depending on the size pan you have, you may want to do this recipe in two batches, you only want a single layer of scallops across the bottom of the pan.
In a sauté pan, melt 2 Tbsp of the butter. When butter is melted, add and sauté scallion mixture.
In a separate bowl, coat the scallops with bread crumbs. Add the coated scallops to the sauté mixture. Stir and cook about 2 – 4 minutes.
Add more butter as necessary, a tablespoon at a time.
These scallops also serve well with pasta such as linguine or possibly even in a Mac and Cheese.
Leftovers will keep for up to 2 days in the refrigerator.
One great idea for leftover scallops is to make an omelette or scrambled eggs with them. Warm them up in the pan with butter before you add the eggs to the pan.