Scallops Provençal

 

 

I wanted to try this recipe of Ina's during Lent and it is quick, easy and delicious. Scallops are pricey, but I bought a bag at Costco and there's no waste to them. Don't let this recipe fool you, as they are company worthy for sure.  I always figure that it's cheaper to make at home than to go out, therefore, I can splurge once-in-awhile!!

Ingredients

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (1/2 stick) unsalted butter,divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves (I used a sprinkle of dried parsley)
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the 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. This should take 3 to 4 minutes, total.

 Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.

 Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SERVES 3

I am sharing this with:

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