SCALLOPS PROVENCAL

By á-4411

Ingredients

• 1 POUND FRESH BAY SCALLOPS
• SALT AND PEPPER
• FLOUR FOR DREDGING
• 4 T UNSALTED BUTTER DIVIDED
• 1/2 CUP CHOPPED SHALLOTS
• 1 CLOVE GARLIC MINCED
• 1/4 CUP CHOPPED FLAT LEAF PARSLEY LEAVES
• 1/3 CUP WHITE WINE
• 1 LEMON CUT IN HALF

Preparation

Step 1

SPRINKLE SCALLOPS WITH SALT AND PEPPER, TOSS WITH FLOUR AND SHAKE OFF EXCESS.
IN A VERY LARGE PAN HEAT 2 T OF BUTTER OVER HIGH HEAT UNTIL SIZZLING AND ADD THE SCALLOPS IN 1 LAYER. LOWER THE HEAT TO MED AND ALLOW THE SCALLOPS TO BROWN LIGHTLY ON 1 SIDE WITHOUT MOVING THEM, TURN AND BROWN ON THE OTHER SIDE. THIS SHOULD TAKE 3 TO 4 MIN. MELT THE REST OF THE BUTTER IN THE PAN WITH THE SCALLOPS, THAN ADD THE SHALLOTS, GARLIC, AND PARSLEY AND SAUTE FOR 2 MORE MIN. TOSSING THE SEASONINGS WITH THE SCALLOPS. ADD THE WINE COOK 1 MIN, AND TASTE FOR SEASONING. SERVE HOT WITH A SQUEEZE OF LEMON.