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Ina's Scallops Provencal

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“Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!”
READY IN:
15mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. If you're using bay scallops, keep them whole.
  2. If you're using sea scallops, cut each one in 1/2 horizontally.
  3. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  4. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
  5. 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 3-4 minutes, total.
  6. 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.
  7. Add the wine, cook for 1 minute, and taste for seasoning.
  8. Serve hot with a squeeze of lemon juice.

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