"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Scallops Provencal

Published by: Sarah

  • Dec
  • 9

1# Sea Scallops
Salt & Pepper
¼ c. Flour
4 T Butter, divided
2 Lg. Shallots, chopped
2 cloves Garlic, chopped
½ c. Good White Wine
¼ c. Fresh Parsley, chopped
Lemon Wedges

Remove the extra flap of tough membrane from the sides of the scallops.
Season Scallops with salt & pepper.
Sprinkle with flour & mix all together.
Melt 2 T butter in a skillet.
Add scallops & cook 2 – 3 minutes.
Turn & cook another 2 minutes.
Add shallots, garlic, wine & remaining 2 T butter.
Cook & stir until thickened.
Finish with parsley.
Serve with lemon wedges.


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