Ina Garten Roasted Vegetable Lasagna Recipe
Try the Ina Garten Scallops Provençal Recipe. It is simple and very tasty.
Ingredients
- 1 pound fresh bay scallops.
- 1/2 cup all-purpose flour.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 3 tablespoons unsalted butter.
- 2 tablespoons good olive oil.
- 1/2 cup chopped shallots.
- 1 tablespoon minced garlic.
- 1/2 cup dry white wine.
- 1/2 cup fresh parsley.
- 1 lemon cut in wedges.
Instructions
Dry the Scallops
- Remove the small side muscle first. Pat the scallops very dry. Use paper towels for this. Dry scallops sear much better.
Season the Flour
- Mix flour, salt, and pepper. Put them in a bowl. Toss the scallops in the flour. Coat them very lightly. Shake off any extra flour.
Heat the Pan
- Put oil and butter in the pan. Use medium-high heat. Wait for the butter to melt. It should look a bit bubbly.
Sear the Scallops
- Add the scallops in one layer. Do not crowd the pan. Cook for two minutes. They should be golden brown. Flip them over carefully.
Add Aromatics
- Move scallops to the side. Add shallots and garlic. Cook them for one minute. Do not burn the garlic.
Deglaze with Wine
- Pour in the white wine. Let it bubble and reduce. This creates a tasty sauce. Stir in the fresh parsley.
Serve Hot
- Squeeze fresh lemon on top. Serve them right away. They are best when very hot.
Notes
- Always buy dry-packed scallops.
- Wet scallops do not brown well.
- Make sure the pan is hot.
- A cold pan makes them chewy.
- Do not overcook the seafood.
- Scallops cook very fast.
- Two minutes per side is enough.
- Use a dry white wine.
- Sauvignon Blanc works very well.
- Fresh parsley is a must here.
- Do not use the dried kind.
- It lacks the bright flavor.
- Serve this with crusty bread.
- Use it to soak up sauce.
- You will want every drop.