Scallops Provencal

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bman
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Scallops Provencal

Post by bman »

Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
Wife made this yesterday... Served over rice and it was AWESOME!
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Scallops Provencal
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Directions:
Sprinkle scallops 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.
Barry Bevis, Realtor and Owner of BigBendFishing.net
I liked it so much, I bought the company ;-)

http://www.bevisrealty.com
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captkeyser
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Re: Scallops Provencal

Post by captkeyser »

:lick:
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Hit-n-Miss
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Re: Scallops Provencal

Post by Hit-n-Miss »

:lick: :lick: :lick: :lick: :lick:
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ontiltttttt
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Re: Scallops Provencal

Post by ontiltttttt »

I have to try this out! :lick: :beer:
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