Scallops

Scallops
Scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Scallops Provencal

  • 1 pound 1

    pound fresh bay or sea scallops

  • Kosher salt and freshly ground black pepper

  • All-purpose flour, for dredging

  • 4 tablespoons 4

    tablespoons (1/2 stick) unsalted butter, divided

  • 1/2 cup 1/2

    cup chopped shallots (2 large)

  • 1 1

    garlic clove, minced

  • 1/4 cup 1/4

    cup chopped fresh flat-leaf parsley leaves

  • 1/3 cup 1/3

    cup dry white wine

  • 1 1

    lemon, cut in 1/2

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: