Scallops Provencal

Four years ago following my move back to California from NY my mom and I took an incredible trip to the South of France and Italy. So this time every year I get nostalgic for Europe and day dream about the incredible places we saw, wine we drank, and the food that we ate. So last Friday night, after a trip to Santa Monica Sea Food I decided to bring the taste of France to our dinner table and I made scallops provencal a la Ina Garten and her Barefoot in Paris cookbook.

Santa Monica Seafood is a great place, they have an oyster bar where you can sit and eat, as well as an incredible selection of all the seafood you can imagine under the sea!

1 pound of these guys were coming home with me for dinner! 

Scallops Provencal

• 1 pound of fresh bay or sea scallops
• Kosher salt and freshly ground 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 leaves
• 1/3 cup dry white wine, then enjoy the rest with dinner :) 
• 1 lemon, cut in half

Place the scallops on a plate and season with the salt and pepper on both sides. Then dust the scallops with flour, this will help them to sear nicely. 

In a 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 about 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 and cook for one more minute. If you want a thicker sauce add a bit of flower at this step.

It is a very easy recipe, and I could not stop raving about how delish it was! Next time if we are really hungry I might skip the salad and serve the scallops over pasta? Who knows? I do know one thing the kitchen smelled amazing that night!