Scallops Provencal

Whether you are celebrating Easter, Passover, spring, or nothing at all, this is an elegant and tasty appetizer to enjoy this weekend. It serves about 4-6 as an appetizer. If you are bringing this to a holiday gathering, definitely double (or triple!) the recipe and cook in batches. It is so delicious you will want this one again and again!

I have changed some things from the original and like serving it with fresh lemon wedges.

Scallops Provencal
adapted from foodnetwork.com, Barefoot in Paris, 2004, by Ina Garten

1 lb fresh sea scallops
Sea salt and freshly ground pepper
A few tablespoons unbleached white flour
½ stick unsalted butter
½ cup sliced shallots
1 garlic clove, minced
¼ cup chopped Italian parsley
1/3 cup dry white wine
1 lemon, halved


Rinse scallops and pat dry thoroughly. Sprinkle with salt and pepper and toss with flour in a mixing bowl.

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 sauté for 2 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. Serve with fresh lemon wedges.