Congrats — you've just about made it through the first week of 2010. Why not reward yourself with a luxurious scallop dinner? This scallop recipe, courtesy of Ina Garten, is a quick, easy, and classic preparation. If you've never made scallops before, I suggest experimenting with this dish. It's virtually flawless, and the sauce — a mixture of butter, garlic, shallots, white wine, and parsley — is rich and flavorful. Serve with a mixed green salad, a glass of white wine, and let the weekend begin! Get the recipe.
1 pound fresh bay or sea scallops Serves 4.
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
1 pound fresh bay or sea scallops