Scallops Provencal

Name: Scallops Provencal
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Global
Ingredients: 79 milliliters dry white wine; 59 milliliters chopped fresh flat-leaf parsley leaves; 3 servings All-purpose flour, for dredging; 1 garlic clove, minced; 3 servings Kosher salt and freshly ground black pepper; 1 lemon, cut in 1/2; 454 grams fresh bay or sea scallops; 118 milliliters chopped shallots (2 large); 4 Tbsps (1/2 stick) unsalted butter, divided

This recipe serves 3. If $1.58 per serving falls in your budget, Scallops Provencal might be an outstanding vegetarian recipe to try. One portion of this dish contains approximately 2g of protein, 15g of fat, and From preparation to the plate, this recipe takes about 15 minutes. Head to the store and pick up lemon, flat-leaf parsley leaves, garlic clove, and a few other things to make it today.

Instructions

Watch how to make this recipe.

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally.

Ingredients you will need

Scallops

Sprinkle with salt and pepper, toss with flour, and shake off the excess.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Shake

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.

Ingredients you will need

Seasoning

Scallops

Shallot

Parsley

Butter

Garlic

Equipment you will use

Frying Pan

Add the wine, cook for 1 minute, and taste for seasoning.

Ingredients you will need

Seasoning

Wine

Serve hot with a squeeze of lemon juice.

Ingredients you will need

Lemon Juice

Equipment

Frying Pan

Ingredients

Servings:

79milliliters

dry white wine 59milliliters

chopped fresh flat-leaf parsley leaves 3servings

All-purpose flour, for dredging 1

garlic clove, minced 3servings

Kosher salt and freshly ground black pepper 1

lemon, cut in 1/2 454grams

fresh bay or sea scallops 118milliliters

chopped shallots (2 large)4Tbsps

(1/2 stick) unsalted butter, divided

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.