Scallops Provencal
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 349
- Total Fat
- 17 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 91 milligrams
- Sodium
- 381 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 0.5 grams
- Sugar
- 1 grams
- Protein
- 28 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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
Directions
- 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.