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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Ina’s Scallops Provencal Recipe

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This recipe for Ina’s Scallops Provencal, by , is from Flynn Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherrie Flynn - Barefoot Contessa


1 lb fresh sea scallops
Kosher salt and fresh ground black pepper
All-Purpose flour for dredging
4 Tbls butter, divided
½ cup chopped shallot (2 large)
1 garlic cloves, minced
¼ cup chopped flat leaf parsley
⅛ cup dry white wine
1 lemon (cut in half)

Cut each sea scallop in half horizontally; sprinkle with salt & pepper, toss with flour, and shake off excess.

In a large sauté pan, heat 2 Tbls butter until its sizzling and add scallops in one layer.
Over medium heat, brown scallops lightly on one side without moving, turn and brown lightly on other side.

Melt remaining butter in pan with scallops, then add shallots, garlic and parsley and sauté for 2 more minutes tossing seasonings with the scallops.

Add wine, cook for 1 minute and season to taste.

Serve hot with a squeeze of lemon juice over Rotini pasta.

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