French Fare in Fifteen Flat

Actually, this dish probably takes less than that.

I’m talking Scallops Provencal. My recipe is courtesy of the Barefoot Contessa Ina Garten and her rockin’ cookbook, “Barefoot in Paris.”

It’s a simple dish, and the scallops are totally the star or the show. I serve it with basmati rice and a salad of sorts.

When The Husband and I went to Paris almost a year ago (ahhh, nostalgia), I had an amazing scallop dish at Chez Andre. That dish had tomatoes going on in it. The Barefoot’s just has lemon, wine, shallots, garlic and parsley. It is so super yummy.

And I know for many peeps, preparing seafood seems daunting, but this couldn’t be easier. If your scallops have a beard going on – a small tough muscle that peels right off – be sure to remove it when cleaning them.

Scallops Provencal
By Ina Garten
“Barefoot in Paris”
Serves 3

1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
4 Tbsp. (1/2 stick) unsalted butter, divided
½ cup chopped shallots (2 large),
1 garlic clove, minced
¼ 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 sauté pan, heat 2 Tbsp. of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one 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 more 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.