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Scallops Provencal
Copyright 2004, Barefoot in Paris, All Rights Reserved

Ingredients
1 pound fresh bay or sea scallops
Kosher salt and 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 leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Instructions
If you're using bay scallops, keep them whole. If you're using sea
scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake
off the excess.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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 to 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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved