Scallops Provencal

Himself went to Costco, as discussed in an earlier blog post he is NOT allowed to go to a store that sells salami by the 3 foot long or other mass quantities of food.
But he did and we ended up with more fruit than we can eat and 2 pounds of scallops.

Scallops are tricky food to prepare, any episode of Hells Kitchen will have them featured and messed up.

But my man Alton Brown to the rescue with this tasty recipe!

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
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 leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

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

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.
Add the wine, cook for 1 minute, and taste for seasoning.
Serve hot with a squeeze of lemon juice.

They were amazing!



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