• 996fcad4fe8fc63a6cc7663dd6897092

Scallops Provencal

Pairs well with Pinot Grigio

Prep
Cook
Serves 2people
Ingredients
1
pound fresh bay or sea scallops
to_taste salt and pepper
all-purpose flour
4
tablespoons unsalted butter, divided
1/2
cup chopped shallots
1
garlic clove, minced
1/4
cup chopped fresh parsley leaves
1/3
cup dry white wine
1
lemon, cut in half
Directions
1.
Cut scallops in half horizontally
2.
Sprinkle scallops with salt and pepper, toss with flour
3.
In sauté pan, heat 2 tbsp of butter over high heat until sizzling and add scallops in 1 layer
4.
Lower the heat to medium and allow the scallops to brown lightly on side without moving them, then turn and brown lightly on the other side (3-4 minutes)
5.
Melt rest of the butter in the pan with the scallops, then add shallots, garlic, and parsley and sauté for 2 more minutes
6.
Add wine and cook for one more minute and squeeze lemon juice
7.
Service over rice and spinach

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