Scallops Provençal

February 18, 2014

These scallops turned out to be one of the best meals I’ve made in ages – no joke. They were incredibly simple to prepare, took less than 10 minutes to cook, and turned out like a truly gourmet meal.

Ingredients:
1 pound fresh bay or sea scallops
Kosher salt
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
1/3 cup dry white wine
1 lemon, cut in half

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large...
See the full directions on my site

Nutritions

Calories
1993

Sodium
87mg
3% DV

Fat
198g
304% DV

Protein
8g
16% DV

Carbs
25g
8% DV

Fiber
9g
36% DV