Scallops Provencal

By chris5863

Ingredients

• 3 Lb fresh scallops
• S&P to taste
• AP Flour for dredging
• 12 T butter
• 1.5 C chopped shallots
• 3 cloves garlic choppe
• 3/4 C chopped flat leaf parsely
• 1 C dry white wine
• 3 lemons halved

Preparation

Step 1

If you're using bay scallops, keep them whole, If you're using sea scallops, cut each in half horizontally. Sprinkle with salt and pepper, toss with flour and shake off the excess.

In a very large saute pan, heat 6 T of butter over high heat until sizzling and add the scallops in 1 layer. Repeat if necessary. 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 int the pan with the scallops, then add the shallots, garlic and parsely and saute for 2 more minutes, tossing. Add the wine and cook for 1 minute more, adjust seasoning if needed. Serve hot with lemon juice.