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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy! Ingredients:
1 lb fresh bay scallops or 1 lb sea scallops |
kosher salt & freshly ground black pepper |
all-purpose flour, for dredging |
4 tablespoons unsalted butter, divided |
1/2 cup chopped shallot (2 large) |
1 garlic clove, minced |
1/4 cup chopped fresh flat leaf parsley |
1/3 cup dry white wine |
1 lemon, cut in 1/2 |
Directions:
1. If you're using bay scallops, keep them whole.
2. If you're using sea scallops, cut each one in 1/2 horizontally.
3. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
4. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
5. 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 3-4 minutes, total.
6. 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.
7. Add the wine, cook for 1 minute, and taste for seasoning.
8. Serve hot with a squeeze of lemon juice.
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