Scallops Provencal
Description
You'll rave about these wonderful scallops that are better than most restaurants. They are easy to make, even if it's your first time, so don't hesitate to make them because they are amazing.
Ingredients
1 lb. fresh bay or sea scallops
Kosher salt, to taste
freshly ground black pepper, to taste
all-purpose flour, for dredging
4 T. unsalted butter, divided
1/2 c. chopped shallots from about 2 large
1-2 garlic cloves, minced
1/4 c. chopped fresh flat-leaf parsley
1/3 c. dry white wine
1 lemon, cut in 1/2
Directions
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Keep bay scallops whole or cut each sea scallop in half horizontally; sprinkle with salt and pepper; toss in flour, making sure to shake off any excess well, or just sprinkle them with the flour. The coating should not be thick, just light.
In a very large saute skillet, heat 2 T. butter over high heat until sizzling; add scallops in 1 layer. Lower heat to medium; allow scallops to brown lightly on 1 side without moving them; flip; brown lightly on the other side, about 3 - 4 minutes total.
Melt remaining butter in skillet with the scallops; add shallots, garlic and parsley; saute for 2 more minutes, tossing the seasonings with the scallops. Add wine; cook for 1 minute; season to taste, if needed.
Serve hot with a squeeze of fresh lemon juice.
3 servings.