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Scallops Provencal
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Source: http://oneperfectbite.blogspot.com/2009/06/scallops-provencal.html
| 1 pound | fresh bay or sea scallops |
| Kosher salt | |
| 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 |
| 1/3 cup | dry white wine |
| 1 | lemon, cut in half |
Directions:
1) If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one 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 butter over high heat until sizzling and add a single layer of scallops. Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total. Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Finally, add wine and cook for 1 minutes longer. Pan sauce will thicken slightly. Adjust seasoning to taste to salt, pepper and lemon juice. Serve immediately: Yield 3 to 4 servings.
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