I found this recipe via Sing for your Supper blog, but the original source is Ina Garten's Barefoot in Paris cookbook.
You will need:
- 1 pound bay or sea scallops
- kosher salt and freshly ground pepper
- flour, for dredging
- 1/2 stick (4 Tbsp.) unsalted butter, divided
- 2 large shallots, chopped
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup dry white wine
- 1 lemon, cut in half
- If you are using bay scallops, keep them whole. If you are using sea scallops, cut them in half horizontally. Sprinkle the scallops with salt and pepper and toss with flour. Shake of the excess flour.
- In a large saute pan, heat 2 Tbsp. of the butter over high heat until sizzling. Add the scallops to the pan in a single layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them (a light sear). This usually takes approximately 2 minutes. Then turn the scallops and brown lightly on the other side, another 1-2 minutes.
- Melt the remaining butter in the pan with the scallops. Add the parsley, garlic and shallots. Saute for 2 more minutes, gently tossing the seasonings with the scallops. Add the wine and cook for 1-2 minutes.
- Serve hot with a squeeze of lemon.
Cooking Notes: (a) If you have access to fresh scallops, use them. I didn't, so I used frozen wild Japanese scallops from Trader Joe's. Despite ScallopGate on this past season of Top Chef, frozen scallops won't destroy a meal as long as they are completely thawed, drained and patted dry. Even if you use fresh scallops, pat them dry before tossing with the flour. (b) I used about 1/4 cup flour to adequately cover 1 pound of scallops. (c) When it comes to using wine in cooking, I use whatever I would drink myself. If it's not good in a glass, it's not good in a pan. Tonight I happened to have an already-opened bottle of Kono Sauvignon Blanc in the refrigerator and used that for both the dish and my beverage.
I served this with a Demi Pain Rustique from Trader Joe's. It's a warm, crusty bread that is great to sop up all the tasty, buttery sauce.
Eddie's Rating: "It was alright."