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SCALLOPS PROVENCAL

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Ingredients

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Details

Preparation

Step 1

use 1 lb bay or sea scallops, pat dry and salt and pepper and dredge in flour and shake off excess and put on plate. In a large sauté pan heat 2 tbsp butter over high heat until sizzling and add scallops. Lower heat to medium and brown lightly turn over and brown. Should take 3-4 minutes total. Then when done melt two more tbsp butter in pan (with scallops in pan) then add ½ c chopped shallots (2 large), 1 minced garlic clove, ¼ c chopped fresh flat leaf parsley, and sauté for 2 more minutes, tossing frequently. Then add 1/3 c dry white wine and cook for 1 minutes, salt and pepper to taste. Remove and plate and add a squeeze of fresh lemon juice. I tried this on 8/23/09. They were very good. The sauce was good for dipping, in future make it with French bread. Also, the scallops got a little mushy so maybe take out of pan when making sauce and add shortly after sauce it done or pour sauce over them to keep them fresh and crispy.

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