Ina's Scallops Provencal

READY IN: 15mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you're using bay scallops, keep them whole.
  • If you're using sea scallops, cut each one in 1/2 horizontally.
  • Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the 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 3-4 minutes, total.
  • 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.
  • Add the wine, cook for 1 minute, and taste for seasoning.
  • Serve hot with a squeeze of lemon juice.
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