Well seasoned scallops are dredged in a flour mixture and fried to perfection. Enjoy!
- 1pound1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4tablespoons4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2cup1/2 cup chopped shallots (2 large)
- 11 garlic clove, minced
- 1/4cup1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3cup1/3 cup dry white wine
- 11 lemon, cut in 1/2
Preparation time 5mins
Cooking time 15mins
Adapted from facebook.com
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 sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow 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 remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste. Serve immediately with a squeeze of lemon juice.