CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SCALLOPS PROVENCAL

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Fish and Seafood
    Prep Time:       Cook Time:       Total Time:  

1 lb fresh bay or sea scallops
Salt and freshly ground pepper
All-purpose flour, for dredging
4 tbsp of butter
1/2 cup of chopped shallots (2 large)
2 garlic cloves, minced
2 tbsp dried parsley leaves
3/4 cup of dry white wine
1 lemon, cut in 1/2
Pasta of choice, cooked al dente (I used angel hair)

Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tbsp of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them. Then turn and brown lightly on the other side, about 3-4 minutes. Add the rest of the butter to the pan with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes, tossing the scallops with the seasoning. Add the white wine, simmer for 5-6 minutes, stirring slowly and letting the wine reduce. If you have lemon, squeeze the lemon on the scallops and serve over the noodles with fresh parmigan cheese. Serves 4



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Turkey Provencal
   by sgre52160



1-1/2 pound turkey fillets 2 tablespoon unbleached white flour Salt and pepper to taste 2 teaspoon olive oil 1 medium onion diced 2 garlic cloves minced 1-1/2 cups crushed canned t




Steak Provencal
   by sgre52160



2 green and red bell peppers, sliced 3 yellow bell peppers, sliced 2 jalapeno peppers, seeded and sliced 8 mushrooms, sliced 3 medium onions, chopped 1 tbsp diced garlic 1/4 cup butter and olive




Brick Provencal
   by LA_PAELLA_NYC



Brick Provencal For 6 Persons Preparation time: 15 minutes Cooking time: 16 minutes Ingredients: 12 sheets of Phyllo (Filo) 12 mini mozzarella balls 12 black olives 6 tomatoes




Portabello Provencal
   by sgre52160



4 large portabello mushrooms 1 tbsp Italian parsley 1 clove garlic, finely minced 1 1/2 tbsp butter Juice of a lemon wedge Salt and pepper, to taste Wash mushrooms well to remove any dirt and




Provencal French Bean
   by suemunzlinger



Ingredients 14 ounces dried Great Northern beans 1 quart homemade chicken stock or canned broth 1 tablespoon kosher salt 1/4 cup good olive oil 2 cups chopped yellow onions (2 onions) 1 cup me





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.