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Scallops Provencal Recipe
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Ingredients
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, halved
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Directions
- Prepare the Scallops: If using sea scallops, slice them horizontally into two thinner rounds; if using bay scallops, leave them whole. Season with salt and pepper, then lightly dredge in flour, shaking off any excess. In a large sauté pan, melt 2 tablespoons of butter over high heat until it begins to sizzle. Add the scallops in a single layer, reducing the heat to medium. Cook without moving them until they are lightly browned on one side, about 1-2 minutes, then flip and brown the other side for another 1-2 minutes.
- Create the Sauce: In the same pan, with the scallops still in, add the remaining butter, shallots, garlic, and parsley. Sauté for 2 minutes, allowing the ingredients to blend with the scallops. Pour in the white wine and cook for an additional minute, just enough to meld the flavors together. Adjust seasoning to taste.
- Serve: Immediately plate the scallops and generously drizzle with the pan sauce. Finish with a squeeze of fresh lemon juice for a bright, acidic touch that complements the rich flavors of the dish.