Scallops Provencal (Ina Garten) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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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 |
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:
1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
2. 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.
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