My wife tried a new Recipe from the Barefoot Contessa. If you don't know ask your wife who she is...
It turned out great!
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
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
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.
Here is the link to the Food Network that has a link to the herb basmati rice also...
http://www.foodnetwork.com/recipes/ina- ... index.html
Scallops Provencal
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Scallops Provencal
Barry Bevis, Realtor and Owner of BigBendFishing.net
I liked it so much, I bought the company
http://www.bevisrealty.com
TEAM "Duck Season!"
I liked it so much, I bought the company
http://www.bevisrealty.com
TEAM "Duck Season!"
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Re: Scallops Provencal
I was just telling my wife..."Barry and his wife should really invite us for dinner sometime."
Tom Keels
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Re: Scallops Provencal
Tom, you can ride with us.Tom Keels wrote:I was just telling my wife..."Barry and his wife should really invite us for dinner sometime."
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