Scallops Provencal

Scallops Provencal

This is a recipe from Ina Garten. I observed her techniques and now am anxious to try this recipe when the Seafood Roadshow is at our neighborhood market. I have never coated my scallops with seasoned flour before which might be the reason I could never achieve that nice golden color.

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

lemon

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one 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 one layer. Lower the heat to medium and allow the scallops to brown lightly on one 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 juice.