ina garten’s provencal scallops
Well I am in serious deep doo-doo when it comes to getting my New Years resolution bucket list taken care of. Where did the first half of the year go!? At least I’ve crossed off the ricotta cheese and the shrimp and grits. But I thought I better get a move on, so I finally took on my first go at scallops – and who better to guide the way than Queen Ina.
These were incredibly easy to make. I’ve been so intimidated by these little funky sea monsters because it seems too easy to either under cook, or over cook – but despite my crazy anxiety these actually turned out really great. They were tender, had a bright lemon-y flavor, and the kick of wine was perfection. Now that I’ve done this simple but tasty version, I’m thinking of a thousand ways I could make these (especially now that it’s grilling season)! Glad I crossed this one off the list. Here’s to a scallop-y summer!
Prep Time: 5 Minutes
Cook Time: 10 Minutes
1 lb fresh bay or sea scallops
salt & black pepper
all-purpose flour, for dredging
4 tbs (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 minced garlic clove
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 (which I did), cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a large saute pan, heat 2 tbs 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.
Now all that’s left from this foodie bucket list is Lobsta’ rolls and clam chowda’ – easy peasy, right? Standby!