Are you shocked that I made another Ina recipe?
We were having two friends over on Easter for board games. John and I were wrapping up MMM, and one of our guests avoids gluten, tomatoes and anything a sauce, so menu planning was challenging. I was happy with I ended up with, though. This scallops recipe was the main dish (helped along by some really great shellfish from our new market), and I served it with green beans almondine, this chicken and white beans dish minus the chicken, and greek potatoes (recipe to follow).
1.5 pounds sea scallops
salt and pepper
4 tbsp butter
1/2 cup shallots, chopped
1 chopped garlic clove
1/4 cup chopped parsley
1/3 cup white wine (I used Chardonnay)
1 lemon, juiced, plus another for serving
Cut scallops in half horizontally. Sprinkle with salt and pepper and toss with flour.
Heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer (I did this in two batches). 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.