scallops done well, can be oh so good! lots of awesome flavors with butter – wow.
- 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
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.
original recipe from Barefoot Contessa: Scallops Provencal