I have to say, this was one of the best dinners I have made in a while. If you like scallops at all, you HAVE to make this recipe. And the best part is, it is so easy to make! I did add some chicken broth at the end to make a pan sauce, and it just added to the richness of this dish. I saw this recipe on Sing for Your Supper, thanks Amy!
This recipe comes from Ina Garten’s Barefoot in Paris cookbook. If you love all things Ina, you should definitely check out The Barefoot Bloggers, we will be posting our next recipe on Thursday.
**Update, I have made this twice now before I could post it. The second time I used bay scallops since they were on sale, next time I will stick with sea scallops, they came out much better. **
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
- 1/2-3/4 cup chicken broth
If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. 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. 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 saute 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.
Remove the scallops from the pan and add the chicken broth, scraping up the brown bits. Simmer on medium for a couple minutes to reduce down, add the scallops back to the pan and serve.