This is an easy technique for butter poaching several types of seafood. With the example of the scallops in this recipe it illustrates the technique. Can just as easily be used to make butter-poached shrimp, lobster tails, etc. Butter-poaching is a nice addition when you make shrimp & grits. Make sure you use some of the poaching butter in the grits to impart the subtle shrimp flavor.
1 ½ (Approximately) Cups Of Unsalted Butter
Freshly Ground Black Pepper
Arrange scallops in a saucepan just large enough for all the scallops to fit snuggly in one layer. Add water to just cover scallops. Pour water into measuring cup and pat scallops dry with paper towels. Season scallops well with salt and pepper.
Melt an equal amount of butter to the water in measuring cup. Melt butter in saucepan at 185 degrees, do not overheat. Add scallops, turning once, until they are cooked 2-4 minutes. If necessary test a scallop by cutting in half; it should be opaque in the center.
Transfer scallops to warmed serving plates. Drizzle scallops with a little butter. Serve immediately.