1 lbscallops (bay or sea) - i use sea scallops
·salt and pepper
·flour for dredging
1/2 cchopped shallots
1minced garlic clove
1/4 cchopped flat leaf parsley (i used dry parsley flakes - maybe about 2 tbsp
1/3 cdry white wine
How to Make Scallops Provancale
- 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.
- 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.