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Scallops Provencal Recipe

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This recipe for Scallops Provencal is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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. unsalted butter, divided
1/2 c. shallots (2 large)
1 garlic clove, minced
1/4 c. chopped fresh flat-leaf parsley leaves
1/3 c. dry white wine
1 lemon, cut in half
Directions:
Directions:
If using bay scallops, keep whole. If using sea scallops, cut each in half horizontally. Season with salt and pepper; toss with flour and shake off the excess.

In a large saute pan, heat 2 T of butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly without moving them. Then turn and brown lightly on the other side - probably 3 to 4 minutes in total. Melt the rest of the butter in the pan with the scallops; add the shallots, garlic and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook 1 minute more. Taste for seasoning. Serve hot with a squeeze of lemon.

 

 

 

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