Scallops Provencal

Name: Scallops Provencal
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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; 1/3 cup dry white wine; 1 lemon, cut in 1/2

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3

Cost: $13.72 /serving

Author : Ina Garten

easy main dish main dish healthy dinner

Ingredients

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1 pound fresh bay or sea scallopsKosher salt and freshly ground black pepperAll-purpose flour, for dredging4 tablespoons (1/2 stick) unsalted butter, divided1/2 cup chopped shallots (2 large)1 garlic clove, minced1/4 cup chopped fresh flat-leaf parsley leaves1/3 cup dry white wine1 lemon, cut in 1/2

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Instructions

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Step 1

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.

Step 2

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.