SCALLOPS IN THE STYLE OF PROVENCE

It doesn’t get much better than this.   A dish with fabulous flavour.   Just  ten minutes prep work and seven  minutes in the pan and you’ve got dinner that will knock your socks off.

This is another one of those recipes you want to keep handy in your apron pocket.  If you have access to fresh, fat dry scallops ignore the next bit of information.  But remember, it’s always handy to have frozen scallops tucked away in your freezer.  For this recipe I tried frozen scallops from Costco.    They were Atlantic scallops from New Brunswick,  packed dry.  Price was reasonable.

The recipe serves four, but it is easy to reduce it to serve two or a single serving.

1 lb sea scallops

kosher salt and freshly ground black pepper

all-purpose flour, for dredging

l tablespoons  unsalted butter & l tablespoons olive oil  (more or less)

another tablespoon if needed

1/2 cup finely chopped shallots(2 large)

2 fat garlic cloves minced

1/4 cup chopped fresh flat-leaf parley

a generous 1/3 cup of wine

1/4 cup or so of cream

1 or 2  lemons for squeezing and garnish

Sprinkle your scallops with salt and pepper, toss with flour, shake off the excess.  Don’t be tempted to add the seasoning to the flour.

 

In a very large saute pan, heat your butter and olive oil over medium high heat until sizzling and add the scallops in one layer.  Don’t let them touch.  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.  This should take 3-4 minutes, total.  Your scallops are cooked when they are opaque.

 

 

Remove the scallops from the pan and set aside.

If there isn’t enough butter left in the pan add a little more butter.  Saute your garlic, shallots, parsley for a couple of minutes. Don’t let them brown.

Now add a good splash of your white wine.  Reduce the wine a little to intensify the flavour.

Add the rich cream and stir and reduce a little.

Return the scallops to the pan and cook for a minute or so just until your scallops heat through.

Serve hot with a squeeze of lemon juice.  Perhaps a little basmati rice.  Add a glass of dry white wine and you are in Provence.  Now isn’t that quicker than take-out.  Bon Appetit!

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