OMG: Scallops Provencal

Hello, Blake Makers! I’m back! It’s so good to be back, and I really appreciate everyone’s comments and e-mails. I love you guys! I decided I’d make this comeback post something a little special (and a little fancy), but it’s still really easy to make.

Don’t let scallops scare you. I was a little afraid of them because they’re expensive, and because I know that seafood can be easily overcooked. Not only did we not overcook these, but they were some of the best scallops we’ve ever tasted. Presenting Barefoot Contessa‘s Scallops Provencal.

I bought a pound of fresh sea scallops (the big ones) from Whole Foods. They were really fresh, I could tell because they were practically odorless except for a slight fresh, salty sea breeze essence.

Since the scallops were so thick, I sliced them in half (horizontally) per the recipe. Now I had twice as many scallops as I started with. Keep this in mind (as I will) when you go to buy the scallops and think that six aren’t enough. Trust me, six large scallops can easily feed four people.

Salt and pepper the scallops and lightly dust them with flour.

Melt two tblsp. of butter in a saute’ pan over high heat. When the butter sizzles, add the scallops in a single layer and reduce the flame to medium. Don’t move them around – you’re going for a nice sear (crust). Turn them after a couple of minutes. They should be golden brown.

Another couple of minutes on the other side, then just before you think they’re done, add another 2 tblsp. of butter.

Add 2 large chopped shallots, 1 chopped garlic clove, 1/4 cup chopped fresh flat-leaf parsley and 1/3 cup dry white wine (this is what makes it French).

Cook it for a minute longer, then remove it from the heat and eat it. Squeeze a little lemon over the top just before you take your first bite.

We were going make some herbed basmati rice to go with it, but I forgot to buy the rice. So, we improvised and made lemon risotto. That post is coming on Wednesday, and it’s worth the wait.