Sea How Easy?

I have been craving scallops for quite a while now. Our friend was supposed to make them for us while we were in California, but for one reason or another we couldn’t get our hands on any. To top it off, I am watching TV yesterday and the Barefoot Contessa was making a fabulous looking meal of Scallops Provencal. I took it as a sign. It was time to feed the craving.
A new and enormous Whole Foods opened up just a mile away from our place. This is my new favorite place to buy seafood. I really can’t go wrong there. They had some beautiful sea scallops available, just as I knew they would.

My lucky husband came home to a treat. He loves scallops as much as I do.
The best thing about this dish is that it truly only takes minutes to make. It is perfect for a busy night, or even for company. Serve it up with a nice crusty bread to soak up the juices.

Scallops Provencal
from Barefoot in Paris

1 pound fresh bay or sea scallops
Kosher salt and 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 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, toss with flour, and shake off the excess.
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.

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