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Scallops Provencal

From Barefoot in Paris by Ina Garten. I made this simple recipe a few days ago.

Scallops Provencal


1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, divided
½ cup chopped shallots
1 garlic clove, minced
¼ cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2


1. If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each I in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess
2. In a very large sauté 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 an d brown lightly on the other side. This should take 3 to 4 minutes total
3. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic and parsley and sauté for two more minutes, tossing the seasonings with the scallops.
4. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Makes 3 servings


Quick & easy and very good. However, I used large sea scallops cut in half horizontally. They tended to fall apart when I coated them with the flour & in the skillet. Next time I'll try bay scallops.

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