Scallops Provencal
Recipe Type: Entree
Cuisine: French
Author:
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
- 1 pound fresh scallops
- Kosher Salt and black pepper
- All purpose Flour for dredging
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped shallots
- 1 garlic clove, minced
- 1/4 cup chopped fresh parsley
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Instructions
- If you are 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 large saute pan, heat 2 tblspoons 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. 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.
