Scallop Provencal

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Original recipe from Ina Garten

kept bysimbakins
recipe by

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Ingredients:

1 pound fresh bay or sea scallops
Koscher salt
freshly ground pepper
all-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped scallots (2 large)
1 clove garlic, minced
1/4 cup fresh flt-leaf parsley, chopped
1/3 cup dry white wine
1 lemon, cut in half

If using bay scallops, keep them whole. If using sea scallops, cut each one in half horizontinally.
Sprinkle the scallops with salt and pepper, toss with flour, and shake off excess.
In a very large sauté pan, heat 2 tablespoons of the butterover high heat until sizzling and add the scallops in only one layer.
Lower the heat to medium and allow the scallops to brown lightly on one side without moving them.
Then, turn and brown lightly on the other side.
Melt the rest of the butter in the pan with the sacllops.
Add the wine, cook for 1 minute.
Taste for seasoning.
Serve hot with a squeeze of lemon juice.