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Scallops Provencal Recipe

  • 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

  • Directions

    1. 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.
    2. 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.
    3. 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.