Provencal-style scallops
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 3
Complexity: easily
Servings: 3
Nutritional value per serving:
Calories 349, total fat 17 G., saturated fats 10 G., proteins 28 G., carbohydrates 17 G., fiber 1 G., cholesterol 91 mg, sodium 381 mg, sugar 1 G.
Calories 349, total fat 17 G., saturated fats 10 G., proteins 28 G., carbohydrates 17 G., fiber 1 G., cholesterol 91 mg, sodium 381 mg, sugar 1 G.
Bay scallops are coated in a thin layer of flour and pan-fried in butter until golden brown on the outside and tender and sweet on the inside. A few minutes before they're done, shallots, garlic, fresh parsley, and a splash of dry white wine are added, infusing the seafood with a wonderful blend of flavors. Just 15 minutes of cooking time, and the scallops are just like those you'd get at a restaurant. Serve with a squeeze of lemon juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh sea or bay scallops
- Flour for dusting
- 55g unsalted butter, divided
- 0.5 cup chopped shallots (2 large onions)
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in half
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Recipes with similar ingredients: scallops, lemon juice, white wine, shallots, garlic, parsley
Cooking the dish according to the recipe:
- If you're using bay scallops, leave them whole. If using sea scallops, cut each one in half horizontally. Sprinkle with salt and black pepper, toss with flour, and shake off any excess.
- In a very large skillet, heat 2 tablespoons of butter over high heat until sizzling, and add the scallops in a single layer. Reduce the heat to medium and let the scallops lightly brown on one side without moving them, then turn and lightly brown the other side. This should only take 3-4 minutes.
- Melt the remaining butter in the pan with the scallops, then add the shallots, garlic, and parsley and sauté for another 2 minutes, blending the spices with the scallops. Pour in the wine, cook for 1 minute, and taste.
- Serve the scallops hot, drizzled with lemon juice.
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