Tuesday, January 4, 2011

Scallops Provencal

This is an easy dinner that comes together very  quickly. It is delicious and worthy of a special occasion. I served the scallops tonight with baked garlic rice pilaf  and creamed spinach.

1 lb. (1 bag) sea scallops
salt and pepper
all-purpose flour, for dredging
4 tbsp. butter, divided
2 shallots, minced
1 large clove garlic, finely minced
3 tbsp. flat-leaf parsley, minced (I also mixed in some cilantro)
1/3 cup chicken broth
lemon juice

Season the scallops with salt and black pepper. Toss with flour and shake off the excess. In a large skillet, melt 2 tablespoons of the butter over high heat until sizzling.  Add the scallops to the pan in a single layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving.  Then turn and brown lightly on the other side.  This should take about 8 minutes total.

Add the rest of the butter to the skillet with the scallops and let it melt.  Add the shallots, garlic, and parsley to the pan and saut√© for 2 more minutes, tossing the seasonings with the scallops.  Add the broth to the skillet and cook for 1 minute.  Taste the sauce for seasoning and adjust as necessary.  Serve hot, with a squeeze of fresh lemon juice over the scallops.

Source: adapted from Barefoot in Paris by Ina Garten
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