SCALLOPS PROVENCAL

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1 pound fresh bay or sea scallops

Salt & fresh ground black pepper

All-purpose flour, for dredging

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

4 TBSP (1/2 stick) unsalted butter, divided

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 cup dry white wine

1 lemon, cut in 1/2

 

   If you’re using bay scallops, keep them whole. If using sea scallops, cut each in half horizontally. Sprinkle with salt & pepper, toss with flour, and shake off the excess.

   In a very large saute pan, heat 2 TBSP of butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side, 3-4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add shallots, garlic, and parsley & saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, & taste for seasoning. Serve hot with a squeeze of lemon.

www.foodnetwork.com

 

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