Scallops Provencal

There is nothing better than nice, plump, juicy sea scallops…well actually there is–more sea food– but for the love of scallops we’ll stick to them at present. This i s a recipe I saw while watching the Food Network channel…as usual. One of my favorite shows was on–Barefoot Contessa featuring Ina Garten, and she was preparing this dish. So of course I signed into my Food Network account, and saved the recipe to my recipe box. If you love scallops as do I, then you must try this one.

 


Served over white rice and topped with chopped bacon bits. There’s just something about scallops and bacon that says ‘perfect union’

The aroma of fresh scallops is just plain marvelous! Thank you Costco

Seasoned with salt and pepper, dredged in flour and seared in butter

Recipe 

Ingredients

  • 1 pound fresh bay or sea scallops — I used sea scallops
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons (1/2 stick) 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, cut in 1/2
  • I added chopped cooked bacon to top it all off

Directions

If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. I didn’t make the horizontal cut, just cooked the whole.

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 to 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.

This was a very tasty dish

Scallops Provencal

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3 Comments (+add yours?)

  1. Bam's Kitchen
    Nov 14, 2012 @ 19:01:20

    I also love the Asian food channel! I am sure your scallops are sweet and savory and just delicious. Thanks for stopping by my website so that I could find yours. Take care, BAM

    Reply

  2. james
    Nov 17, 2012 @ 19:01:59

    I feel like you, seems lately me and patra have been watching cooking channels and tryin to get the recipes. Never cooked a day in our lives,Ha Ha Ha Ha, but it is interesting and creative expression of taste to explore and so its new for us but quite nice, gives since of accomplishment to “(seeing good for our hard work).” See you later sis.

    Reply

  3. richardmcgary
    Nov 27, 2012 @ 10:10:46

    Love it. Beautifully done.

    Reply

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