Scallops Provencal

 Scallops Provençal

Scallops Provençal is a classic French dish featuring tender scallops seared to golden perfection and cooked in a flavorful sauce of garlic, white wine, and fresh herbs. It’s elegant yet simple, making it perfect for both weeknight dinners and special occasions. Here's how to prepare it:

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Ingredients:

• 1 pound fresh sea scallops
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon herbes de Provence (or a mix of thyme, rosemary, and oregano)
• Lemon wedges, for serving

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Instructions:

1. Prepare the Scallops:

• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Lightly dust the scallops with flour, shaking off any excess. This helps create a golden crust when seared.

2. Sear the Scallops:

• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
• When the pan is hot, add the scallops in a single layer, ensuring they don’t touch (cook in batches if necessary).
• Sear for 2-3 minutes on each side, until golden brown and just cooked through. Remove the scallops from the skillet and set aside.

3. Make the Sauce:

• Reduce the heat to medium. Add the remaining butter to the skillet and melt.
• Stir in the minced garlic and cook for about 30 seconds, until fragrant.
• Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet.
• Add the lemon juice, herbes de Provence, and half of the chopped parsley. Simmer for 1-2 minutes to slightly reduce the sauce.

4. Combine and Finish:

• Return the scallops to the skillet, spooning the sauce over them. Heat for 1 minute to allow the flavors to meld.

5. Serve:

• Transfer the scallops to a serving plate, spoon the sauce over the top, and garnish with the remaining parsley.
• Serve immediately with lemon wedges on the side.

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Serving Suggestions:

• With Bread: Serve with crusty French bread to soak up the delicious sauce.
• Over Pasta or Rice: Spoon the scallops and sauce over linguine, risotto, or steamed rice for a heartier meal.
• With Vegetables: Pair with sautéed spinach, roasted asparagus, or a fresh green salad.

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Tips:

• Scallop Selection: Use fresh, dry-packed scallops (not wet-packed) for the best sear and flavor.
• Cooking Time: Scallops cook quickly; overcooking can make them rubbery, so keep an eye on them.
• Herbes de Provence: This blend adds a unique Provençal flavor. If unavailable, substitute with a mix of dried thyme and rosemary.

This Scallops Provençal recipe is light, flavorful, and sophisticated, perfect for impressing guests or enjoying a taste of France at home. Bon appétit!