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!
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.
Scallops Provencal
Moderators: bman, Chalk, Tom Keels
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!"
- Hit-n-Miss
- Posts: 3522
- Joined: May 20th, 2004, 12:15 pm
- Location: Boston Ga.
- ontiltttttt
- Posts: 168
- Joined: October 29th, 2012, 12:20 am
- Location: Tallahassee, FL
Re: Scallops Provencal
I have to try this out!