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Scallops Provencal

Ingredients

  • 1/2 cup chopped shallots (2 large)
  • 1/4 cup chopped fresh italian parsley
  • 2 garlic cloves, minced
  • 1/2 lemon
  • 1 pound fresh bay or sea scallops
  • sea salt and black pepper, to taste
  • 1/8 cup all-purpose flour, for dredging
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/3 cup dry white wine

Directions

Prep: 1. Chop/mince: shallots, parsley and garlic. 2. For bay scallops, keep them whole. For sea scallops, cut each in half horizontally. 3. Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess. Make: 1. Heat a large pan over high heat, add 2 tablespoons of the butter and then add the scallops in one layer. 2. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side (3-4 min. total). 3. Melt 2 more tablespoons of butter in the pan with the scallops, then add the shallots, garlic, and parsley and sauté for 2 more min. 4. Add the wine, cook for 1 minute, and taste for seasoning. 5. Serve hot with a squeeze of lemon juice.

Notes

The simplest, most delicious way to prepare fresh scallops.

Goes great with these recipes

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Kale Salad

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