scallops provencal

scallops done well, can be oh so good! lots of awesome flavors with butter – wow.

Ingredients

  • 1 pound fresh bay or sea scallops
  • sea salt and ground black pepper
  • all-purpose wheat flour, for dredging
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup chopped shallots (2 large)
  • 5 garlic clove, minced
  • 1/4 cup chopped fresh flat leaf parsley leaves
  • 1 lemon, cut in 1/2

Preparation

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 1 tablespoon 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 other tablespoon 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. Taste for seasoning.

Serve hot with a squeeze of lemon juice.

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original recipe from Barefoot Contessa: Scallops Provencal

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