scallops provencal
ingredients:
1lb of fresh sea scallops
salt and pepper, to taste
3 tbsps of flour
4 tbsps of butter
2 large shallots, chopped
1 clove of garlic, minced
1/4 cup of parsley, chopped
1/3 cup of white wine
1 tbsp of red pepper flakes, optional
juice of 1/2 lemon
supplies:
saute pan
directions:
season the scallops with salt and pepper, and lightly toss with flour. heat a saute pan over medium high heat and add 2 tbsps of butter. add the scallops to the pan in a flat layer. brown the scallops for about 2 minutes, then turn and brown lightly on the other side for another 2 minutes. next, add the remaining 2 tbsps of butter to the pan, along with the shallots, garlic, and parsley and saute for about 2 more minutes. then, add the wine and red pepper flakes and cook for about 1 minute. turn off the heat and squeeze lemon juice into the pan. stir and serve immediately.