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Scallops Provençal Recipe

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This recipe for Scallops Provençal, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Ellen

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All purpose flour, for dredging
4 T (½ stick) unsalted butter, divided
½ c shallots (2 large)
1 garlic clove, minced
¼ c fresh, flat leaf parsley leaves, chopped
⅓ c dry white wine
1 lemon, cut in ½

Directions:
Directions:
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.

In a very large sauté pan, heat 2 T 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 sauté 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.

Number Of Servings:
Number Of Servings:
2 to 4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Serve with herbed basmati rice.

Update Christmas 2015, Ellen and Cal

 

 

 

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