Provencal Scallops
Beautiful, fresh scallops are irresistible. This quick and easy recipe is magnificent in its simplicity. Use an excellent white wine that you will serve with the dish as the flavors will shine through. For wine pairing: serve with a crisp Albariño or a Provencal Rosé. Serves 3.
INGREDIENTS FOR CAKE
1 pound fresh bay or sea scallops
kosher salt and fresh ground black pepper
Unbleached all-purpose flour, for dredging
4 tablespoons organic butter, divided
2 large shallots, chopped
2 garlic cloves, minced
¼ cup chopped fresh flat-leaf parsley
½ cup dry white wine, such as Albariño, unoaked Chardonnay or Pinot Grigio
1 lemon, zested and cut in half
PREPARATION
Sprinkle scallops with salt and pepper, then toss with flour and shake off excess.
In a large sauté pan, heat 2 tablespoons of butter over high until sizzling, then add scallops in one layer.
Lower heat to medium, and allow the scallops to brown lightly on one side with out disturbing them, then turn and brown lightly on other side. About 3-4 minutes total.
Melt remainder of butter in pan with scallops, then add shallots, garlic and parsley and sauce for 2 more minutes, tossing with scallops.
Add wine, cook for 1 minute, and taste for seasoning.
Remove from heat.
Add lemon zest and a squeeze of lemon. Serve hot.
