I generally like scallops, but Chris doesn't. They are not very flavorful, actually quite bland. But just add tons of garlic to anything and I am not only on board, but I am in love.
When I found this recipe in Barefoot in Paris, I knew it would make Chris a believer.
This dish is uncomplicated and uses tons of flavors used in the South of France, which could be why it has Provençal in the title.
Bright. I know. My mother would be proud.
Pair this with some brown rice or couscous and a glass of white wine and you have one delicious French dinner.
1 pound sea scallops
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
1/3 cup dry white wine
1 lemon, cut in half
Cut each sea scallop in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off excess.
In a very large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. 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. This should take 3 to 4 minutes total.
Melt the rest of the butter in the pan with the scallops. Then add shallots, garlic, and parsley and sauté 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.