Anna Weicht

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Scallops Provençal

August 8, 2017

Like Ina Garten (author of the Barefoot Contessa Cookbooks), I am usually not a fan of scallops.  I've had too many ho-hum dishes of this salt water clam when eating out at restaurants.  Garten's recipe caught my eye, because she mentioned in her introduction that this dish has lots of flavor.  It is also easy to put together!  This is exactly the type of recipe that I like.  It has both great flavor as well as being simple to do.  The original recipe comes from Garten's book - Barefoot in Paris.  I hope you enjoy this dish as much as I and my family did!

Bon Appetit!

 

Tips:

I like to serve this with some kind of rice.  Next week I will post the risotto that I served with this recipe and that you see in the pictures.

 

If you double this recipe, make it in two separate pans.

 

Preparation is about 15 minutes.  Total time is 25 minutes.

 

Ingredients:

  • 1 pound fresh bay or sea scallops

  • Kosher salt

  • Freshly ground black pepper

  • All-purpose flour, for dredging

  • 4 tablespoons (1/2 stick) unsalted butter, divided

  • 1/2 cup chopped shallots (2 large)

  • 1 garlic clove, minced

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/3 cup dry white wine

  • 1 lemon, cut in half

 

Directions:

If you're using bay scallops, keep them whole.  If your 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 tablespoons of the 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 on one 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.

 

 

(edited by Anna Weicht)

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