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Scallops Provencal

Printable recipe for Scallops Provencal provided by Cooks Corner, Green Bay.
1 lb sea scallops, cleaned & patted dry with paper towels
Salt and pepper
Flour, for dredging
4 Tbs unsalted butter, divided
½ cup chopped shallots
1 garlic clove, minced
1/4 cup chopped fresh flat leaf parsley
1/3 – 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 lemon, cut in half
Sprinkle the scallops with salt and pepper and dredge in flour, shaking off the excess.
In a large sauté pan, heat 2 Tbs butter over high heat until sizzling. Add the scallops. Lower the heat to medium and allow to brown on one side. Turn and repeat. Melt the rest of the butter in the pan with the scallops and add the shallots, garlic and parsley and sauté for 2 more minutes, tossing all together. Add the wine and cook for one minute, then squeeze lemon over the scallops.

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