Ina's Scallops Provencal

Linda's Busy Kitchen's Note:

Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 1 lb fresh bay scallops or 1 lb sea scallops
• kosher salt & freshly ground black pepper
• all-purpose flour , for dredging
• 4 tablespoons unsalted butter , divided
• ½ cup chopped shallot (2 large)
• 1 garlic clove , minced
• ¼ cup chopped fresh flat leaf parsley
• 1⁄3; cup dry white wine
• 1 lemon , cut in 1/2

Directions:

1. If you're using bay scallops, keep them whole.
2. If you're using sea scallops, cut each one in 1/2 horizontally.
3. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
4. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
5. 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 3-4 minutes, total.
6. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
7. Add the wine, cook for 1 minute, and taste for seasoning.
8. Serve hot with a squeeze of lemon juice.

Reviews

[theargylephile]

LOVE this recipe! We are big seafood eaters and this is a perfect scallop recipe. The lemon is a great touch and I serve this over angel hair.

[NoraMarie]

We love scallops,was brought up on them.Will cook this again.

[Chef Kate]

Excellent, straightforward treatment of scallops. I found the cooking time just a tad long--my Step 5 time was more like three minutes, but I think this is a matter of taste. The very nice sauce allows the flavor of the scallops to shine through. Thanks, Linda!