The Bent Fork Bon-jour!
Bon-jour!
We found some gorgeous fresh scallops at the store this weekend, and I decided to crack open one of my Christmas gifts to find a recipe. I found one in Barefoot Contessa’s cookbook on Parisian cuisine, and we could not have been more excited about the end results! It’s a super simple recipe and basic ingredients (we didn’t have parsley or shallots, so we did without) - most of which you probably have in your pantry. The sauce is heavenly and rich - we ended up almost licking our plates. The scallops were seared and perfectly cooked. With a side salad, this meal was perfect for a Sunday evening at home.
Enjoy!
Ingredients 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in 1/2 Directions If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. 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.
Barefoot contessa
We found some gorgeous fresh scallops at the store this weekend, and I decided to crack open one of my Christmas gifts to find a recipe. I found one in Barefoot Contessa’s cookbook on Parisian cuisine, and we could not have been more excited about the end results! It’s a super simple recipe and basic ingredients (we didn’t have parsley or shallots, so we did without) - most of which you probably have in your pantry. The sauce is heavenly and rich - we ended up almost licking our plates. The scallops were seared and perfectly cooked. With a side salad, this meal was perfect for a Sunday evening at home.
Enjoy!
Ingredients 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in 1/2 Directions If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. 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.
Barefoot contessa
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