❇ Recipe INA'S SCALLOPS PROVENCAL

How to Make INA'S SCALLOPS PROVENCAL Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INA'S SCALLOPS PROVENCAL


INGREDIENTS

1 lb fresh bay scallops or 1 lb sea scallops kosher salt & freshly ground black pepper all-purpose flour, for dredging 4 tablespoons unsalted butter, divided 1?2 cup chopped shallot (2 large) 1 garlic clove, minced 1?4 cup chopped fresh flat leaf parsley 1?3 cup dry white wine 1 lemon, cut in 1/2


DIRECTIONS

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in 1/2 horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons 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 3-4 minutes, total. 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. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.




by: Lindas Busy Kitchen

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