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Scallops Provencal
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Brief Description
Scallops
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Main Ingredient
Scallops
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe-1948016
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Feb 07, 2021
Number of Servings:
Ingredients:
- 1 - pound fresh bay or sea scallops
- 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
- - kosher salt and fresh black pepper
- - all purpose flour, for dredging
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.
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