Monday, January 25, 2010

Scallops Provencal

These scallops were so delicious! McHubby even said that they were the best scallops he’s ever had! The best thing about this recipe is that it takes so little time to prepare, so it’s perfect for a weeknight dinner even after a full day at work. I used sea scallops, which are much larger than bay scallops. The flavor of the sauce in this dish is perfectly balanced with the wine, shallots, and lemon.

Scallops Provencal, Barefoot In Paris

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (½ stick) unsalted butter, divided
½ cup chopped shallots (2 large)
1 garlic clove, minced
¼ cup chopped fresh flat-leaf parsley leaves
⅓ cup dry white wine
1 lemon, cut in ½

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 sauté 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 sauté 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.

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