Scallops Provençal

Scallops Provençal is a French dish that highlights tender scallops in a sauce made with garlic, white wine, fresh herbs, and a touch of butter. It’s a simple yet elegant dish that brings out the natural sweetness of the scallops. Here's how to prepare it:

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Ingredients:

• 1 pound sea scallops (fresh or thawed if frozen)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Lemon wedges (for garnish)

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Instructions:

1. Prepare the Scallops:

• Pat the scallops dry with paper towels to remove any excess moisture. This helps them sear better.
• Season both sides with salt and pepper.

2. Sear the Scallops:

• Heat the olive oil in a large skillet over medium-high heat.
• When the pan is hot, add the scallops in a single layer, making sure they’re not crowded (you may need to cook them in batches). Sear for 2-3 minutes on each side, until golden brown and opaque in the center.
• Remove the scallops from the skillet and set them aside on a plate.

3. Make the Sauce:

• In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds, or until fragrant.
• Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
• Stir in the fresh thyme, lemon zest, and lemon juice. Continue to cook for another minute, allowing the flavors to meld.

4. Finish the Dish:

• Return the seared scallops to the skillet, spooning the sauce over them. Heat for an additional 1-2 minutes, allowing the scallops to soak up some of the sauce.
• Sprinkle the chopped parsley over the top for a fresh, herbaceous finish.

5. Serve:

• Transfer the scallops to a serving plate, spoon the sauce over the top, and garnish with lemon wedges.
• Serve immediately with rice, pasta, or a side of sautéed vegetables.

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Tips:

• Choosing Scallops: Opt for fresh, dry-packed scallops (not soaked in liquid) for the best flavor and texture.
• Cooking Time: Be careful not to overcook the scallops as they can become tough. They should be golden brown on the outside but tender inside.
• Wine Pairing: Serve this dish with the same dry white wine used in the sauce, or try a crisp Chardonnay or Sauvignon Blanc.

This Scallops Provençal is a delicious and sophisticated dish that’s sure to impress. The rich garlic and wine sauce complements the scallops perfectly, making it a delightful choice for any occasion. Bon appétit!