Scallops Provencal

Ingredients

• 0.3 cup cooking wine dry white
• 0.3 cup flat-leaf parsley leaves fresh chopped
• 3 servings flour all-purpose for dredging
• 1  garlic clove minced
• 3 servings kosher salt and pepper black freshly ground
• 1  optional: lemon cut in 1/2
• 1 pound sea scallops fresh
• 0.5 cup shallots chopped (2 large)
• 4 tablespoons butter unsalted divided ()

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally.
3. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
4. 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. 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.
5. Add the wine, cook for 1 minute, and taste for seasoning.
6. Serve hot with a squeeze of lemon juice.