Scallops Provencal

• Serves


1 to 1 1/4 pound sea scallops (about 16)
4 Tablespoons butter
Kosher salt
Black pepper
All purpose Flour
2 shallots chopped (or a small onion)
Clove of Garlic minced
1/4 Cup chopped flat leaf parsley
1/3 Cup Dry White Wine

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Add 2 Tablespoons butter to a 12 to 14-inch sauté pan on high heat. Dust scallops with flour, shaking off excess. Salt and pepper the scallops. Add scallops to pan once smoke starts to rise from pan. Make sure scallops don’t touch each other. Sear for 30 seconds on each side. Add remaining butter, shallots, garlic and parsley. Sauté for 2 minutes tossing scallops with other ingredients. Add wine, cook for one minute and serve with squeeze of lemon.

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