Scallops Provençal with Sautéed Asparagus

Are you craving scallops? In this, you may have found one. This recipe is very easy to prepare, yet delicious and healthy! Give this one a shot.

Ingredients sauteingscallopsscallopssauteescallopsflour

1 pound, or 12 pieces fresh sea scallops
salt and ¼ tsp ground black pepper
3 tbsp all-purpose flour (for dredging)
5 tbsp (or ⅓ stick) unsalted butter, divided
½ cup chopped shallots
3 garlic cloves, minced
½ cup chopped fresh italian parsley
⅓ cup good dry white wine
1 lemon, for serving

Directions

Sprinkle Scallops with salt and pepper and toss with flour.

In a large saute pan, heat 3 tablespoons of the butter over high heat until sizzling and add the scallops one at time. 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, about 3-4 minutes if medium size, or 4 to 5 minutes total if large. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 3 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 2 minutes. Taste for seasoning and more and add more if needed.

Squeeze lemon on top and serve hot with rice as is, and/or with any sautéed green vegetables on the side.

→Mei’s Cookery←


Prep: 5 minutes | Cook: 10-15 mins | Yield: 2-3 servings | Level: Easy

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