Scallops Provencal
Copyright 2004, Barefoot in Paris,


1 pound fresh bay or sea scallops (I used 1/2 pd sea scallops and 1/2 pound shrimp)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging4 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

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.

This was a delish recipe from Ina Garden (Barefoot Contessa). I have been looking for a different way to cook shrimp and scallops. I love scallops but the husband doesn't which is why I added the shrimp to the recipe. I accidentally left the heat on high, towards the end so I lost some of my moisture. I think next time I'll add a little more shallot, but over all this recipe gets two thumbs up!!