I love scallops. I think they are the perfect seafood – sweet and tender. Definitely more flavorful than shrimp, but not too fishy and ocean-tasting. And honestly they are so easy to prepare at home! My best word of advice when preparing scallops – do not overcook. I can’t stress that enough. 🙂
I watched Ina Garten (The Barefoot Contessa) make Scallops Provencal like 10 years ago. Literally. It was back in 2004! And my adaption of her recipe is still pretty much the only way I prepare scallops to this day.
To make these Scallops Provencal you will need:
1 lb fresh sea scallops
2 tablespoons of olive oil
2 tablespoons of unsalted butter (to make this allergy-freindly, add 2 tablespoons Earth Balance Spread)
1 small shallot, minced
1 garlic clove, minced
2 Tablespoons fresh parsley, finely chopped
1/4 cup white wine
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
Here is what you do:
Start by prepping the sea scallops. I always check each scallop to make sure the “foot” was removed. It’s a little peice of super chewy muscle that is on the outside of the scallop. It is very easy to remove and not very enjoyable to eat so I think it’s worth the extra 2 minutes to find and remove them all 🙂 Once you remove any “feet”, cut each scallop in half horizontally.
Combine the flour, salt and pepper in a small bowl. Give each scallop a quick toss in the seasoned flour, and then shake off the excess.
In a large saute pan, heat 2 tablespoons of the oil over high heat until it just starts to sizzle and then add the scallops in a single layer. Lower the heat to medium and allow the scallops to brown on the first side – then turn and brown lightly on the other side – this will take about 4 minutes.
Add the butter (or Earth Balance Spread), shallots, garlic, and parsley to the pan and saute for 2 more minutes. Just before serving, add the wine and cook for just a minute. I served my with rice pilaf and green beans, but this would be delicious over pasta too.
Hope you enjoy!
~ julie ~