May 26, 2008

Scallops Provencal

Just like the Herbed Basmati Rice, this was from the Barefoot Contessa and first tested by my friend Elizabeth. Given Amy's love for scallops, this recipe is a must in the recipe book!

1 pound fresh bay or sea scallops
Kosher salt and freshly ground pepper
All-purpose flour (for dredging)
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (appx. 2 large)
1 garlic clove, minced
1/4 cup chopped fresh, flat-leaf parsley leaves (Barefoot says they have more flavor than curved)
1/3 cup dry white table wine

If you are using bay scallops, keep them whole. If you are using sea scallops, cut each in half horizontally. Sprinkle with salt and pepper, toss with flour and shake off the excess.

In a very large saute pan, heat 2 tbsp. of 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 one side without moving them, then turn and allow the other side to brown. This should take about 3-4 minutes, total.

Melt the rest of the butter in the sauce pan with the scallops, then add the shallots, garlic and parsley. Saute for 2 minutes, tossing the seasonings with the scallops.

Add the wine, cook for 1 minute and taste with the seasoning. Serve hot. Goes well with the Herbed Basmati Rice.

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