Scallops Provencal

Recipe adapted from Ina Garten, Barefoot in Paris

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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 olive oil (Try Garlic, Butter and/or Lemon infused)

  • 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

Directions:

  1. 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.

  2. In a very large saute pan, heat 2 tablespoons of the olive oil 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.

  3. Pour the rest of the oil 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.

  4. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.