Recipe courtesy of Ina Garten
Episode: Shore Thing
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
3 servings
Level:
Easy

Nutrition Info

Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
3 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Watch how to make this recipe.

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.

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.

Pairs well with Pinot Grigio

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Provencal Tomatoes

Recipe courtesy of Ina Garten

Provencal Salmon

Recipe courtesy of Wolfgang Puck

Eggplant Provencal

Recipe courtesy of Along Came Mary Productions

Beef Provencal

Recipe courtesy of Food Network Kitchen

Provencal Tomatoes

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword