{"id":942,"date":"2012-03-27T04:00:52","date_gmt":"2012-03-27T04:00:52","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=942"},"modified":"2012-03-30T23:54:59","modified_gmt":"2012-03-30T23:54:59","slug":"scallops-in-the-style-of-provence","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=942","title":{"rendered":"SCALLOPS IN THE STYLE OF PROVENCE"},"content":{"rendered":"

It doesn’t get much better than this.\u00a0\u00a0 A dish with fabulous flavour.\u00a0\u00a0 Just\u00a0 ten minutes prep work and seven\u00a0 minutes in the pan and you’ve got dinner that will knock your socks off.<\/p>\n

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This is another one of those recipes you want to keep handy in your apron pocket.\u00a0 If you have access to fresh, fat dry scallops ignore the next bit of information.\u00a0 But remember, it’s always handy to have frozen scallops tucked away in your freezer.\u00a0 For this recipe I tried frozen scallops from Costco.\u00a0\u00a0\u00a0 They were Atlantic scallops from New Brunswick,\u00a0 packed dry.\u00a0 Price was reasonable.<\/p>\n

The recipe serves four, but it is easy to reduce it to serve two or a single serving.<\/p>\n

1 lb sea scallops<\/p>\n

kosher salt and freshly ground black pepper<\/p>\n

all-purpose flour, for dredging<\/p>\n

l tablespoons\u00a0 unsalted butter & l tablespoons olive oil\u00a0 (more or less)<\/p>\n

another tablespoon if needed<\/p>\n

1\/2 cup finely chopped shallots(2 large)<\/p>\n

2 fat garlic cloves minced<\/p>\n

1\/4 cup chopped fresh flat-leaf parley<\/p>\n

a generous 1\/3 cup of wine<\/p>\n

1\/4 cup or so of cream<\/p>\n

1 or 2\u00a0 lemons for squeezing and garnish<\/p>\n

Sprinkle your scallops with salt and pepper, toss with flour, shake off the excess.\u00a0 Don’t be tempted to add the seasoning to the flour.<\/p>\n

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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.\u00a0 Don’t let them touch.\u00a0 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.\u00a0 This should take 3-4 minutes, total.\u00a0 Your scallops are cooked when they are opaque.<\/p>\n

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Remove the scallops from the pan and set aside.<\/p>\n

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If there isn’t enough butter left in the pan add a little more butter.\u00a0 Saute your garlic, shallots, parsley for a couple of minutes. Don’t let them brown.<\/p>\n

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Now add a good splash of your white wine.\u00a0 Reduce the wine a little to intensify the flavour.<\/p>\n

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Add the rich cream and stir and reduce a little.<\/p>\n

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Return the scallops to the pan and cook for a minute or so just until your scallops heat through.<\/p>\n

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Serve hot with a squeeze of lemon juice.\u00a0 Perhaps a little basmati rice.\u00a0 Add a glass of dry white wine and you are in Provence.\u00a0 Now isn’t that quicker than take-out.\u00a0 Bon Appetit!<\/p>\n

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SCALLOPS IN THE STYLE OF PROVENCE<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Seafood<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 4 mins<\/span><\/div>\n
Cook time: 12 mins<\/span><\/div>\n
Total time: 16 mins<\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n