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Scallops Provencal Recipe

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This recipe for Scallops Provencal, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Sterling
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. scallops
kosher salt
black pepper
flour for dredging
4 tbsp. butter
1/2 c. shallots
1 clove of garlic, minced
1/4 c. flat leaf parsley, chopped
1/3 c. dry white wine
lemon

Directions:
Directions:
Season scallops with salt and pepper. Dredge in flour. Heat 2 tbsp. butter over med-high heat, add scallops, lower heat. Allow scallops to brown lightly without moving them. Turn scallops over and continue cooking, 3-4 minutes total. Remove scallops from pan. Add remaining butter to pan, shallots, garlic and parsley. Sauté for 2 minutes. Add the wine and cook for one minute. Add the scallops to pan. Serve hot w/ a squeeze of lemon.

Number Of Servings:
Number Of Servings:
4

 

 

 

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