Ingredients
-
1
-
-
-
4
-
1/2
-
1
-
1/4
-
1/3
-
1
-
-
-
-
-
-
Directions
Ina’s Scallops Provencal, Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table… Enjoy!, I am a seafood lover, and this recipe was so easy to make and oh so tasty. I didn’t have an open bottle of white wine so used cooking sherry and the flavor was great. The sauce was very flavorful. I served it with green beans and kale salad on the side as I don’t eat a lot of carbs. This is a keeper recipe for sure. I’m sorry now that I didn’t take a picture., LOVE this recipe! We are big seafood eaters and this is a perfect scallop recipe. The lemon is a great touch and I serve this over angel hair.
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Steps
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1
Done
|
If You're Using Bay Scallops, Keep Them Whole. |
|
2
Done
|
If You're Using Sea Scallops, Cut Each One in 1/2 Horizontally. |
|
3
Done
|
Sprinkle With Salt and Pepper, Toss With Flour, and Shake Off the Excess. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
Add the Wine, Cook For 1 Minute, and Taste For Seasoning. |
|
8
Done
|
Serve Hot With a Squeeze of Lemon Juice. |
