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.

Scallops Provencal

Scallops Provencal


  1. 1 pound fresh bay or sea scallops
  2. Kosher salt and freshly ground black pepper
  3. All-purpose flour, for dredging
  4. 4 tablespoons (1/2 stick) unsalted butter, divided
  5. 1/2 cup chopped shallots (2 large)
  6. 1 garlic clove, minced
  7. 1/4 cup chopped fresh flat-leaf parsley leaves
  8. 1/3 cup dry white wine
  9. 1 lemon, cut in 1/2


  1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  2. In a very large saute pan, heat 2 tablespoons 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.
  3. 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.

Serves 4.

Average ( votes):