Ingredients for Ina's Scallops Provencal
- Bay Scallops
- Kosher Salt & Freshly Ground Black Pepper
- All Purpose Flour
- Unsalted Butter
- Shallot
- Garlic Clove
- Flat Leaf Parsley
- Dry White Wine
- Lemon
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How to Make Ina's Scallops Provencal
- Pat the scallops dry with paper towels. Season generously with salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.
- Add the garlic to the skillet and cook for 30 seconds, until fragrant. Add the white wine and lemon juice and bring to a simmer.
- Stir in the chopped tomatoes, basil, and parsley. Season with salt and pepper to taste.
- Return the scallops to the skillet and toss gently to coat in the sauce. Cook for 1-2 minutes, until heated through.
- Serve immediately over pasta, rice, or crusty bread. Garnish with extra parsley and a lemon wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
49g
Carbs
4g
