There are two shows that induce me to nap like none other…FBI Files and Barefoot Contessa. Something about their soothing voices knocks me right out.
Some may find it bizarre that I nap to the Food Network and/or bloody crime scenes, but that’s just how I roll.
Anyway, yesterday I woke up from my nap and Ina was still on! That’s like winning the lottery, folks. Aaaand she was making sea scallops!
These were so easy and melt-in-your-mouth-y.
You will need: 1 lb. sea scallops (Bay scallops are too small) Salt and Pepper to taste sprinkle of flour1/2 stick of butter 1/2 cup shallots or onion 1 or 2 or 5 cloves of garlic (I pretty much eat garlic by the head, so this depends on your tastes) 1/4 cup chopped parsley 1/3 cup dry white wine 1 lemon Serves 2 Prep time + cooking time = 10 minutes
Chop up your 1/2 cup onion, 1-2-5 cloves of garlic, and 1/4 cup of parsley first because the scallops cook really fast.
Hello scallops!
—1 pound was about 10 scallops.—
Got these bad larrys from the farmer’s market. I am never disappointed in farmer’s market fish, but these were mucho expensive. You can do this recipe on the cheap by using shrimp or maybe even my favorite “Krab”!
Make sure to pat them dry, because otherwise you will end up with a gooey mess.
Rub ’em down with some salt and pepper. Toss with a sprinkle of flour (I will put another handful of flour on the next time I make this recipe for that extra sear).
Melt 2 Tbsp. of the butter and pan sear the scallops on each side for just under 2 minutes (medium heat).
All right Mr. DeMille, I’m ready for my close-up!
Boom! I can already taste it!
Ok. Now I took my scallops out of the pan to fry up the onions/garlic/parsley because I didn’t want them to overcook. Use up the other 2 Tbsp. of butter for this step.
This should take just a few minutes until things are looking kinda golden.
Then pop the scallops back in the pan and add the 1/3 cup of wine.
Cook this for another minute.
Squeeze the lemon over the top when served.
The hardest part about this recipe is cooking the scallops correctly. You want them pan seared without overcooking them. Mine were cooked through, but not as seared as I would have liked. I think a little more flour and a little longer in the pan will do the trick.
All of that being said, this recipe was extremely easy. It’s another one of those items that takes 10 minutes, but looks like you slaved away in the kitchen.
Highly recommend.
-Mads
La Petite Pancake 
I’m another Ina fan. Her recipes are easy to follow and taste wunderbar. I made her famous Roast Chicken last night – too die for! Her Fish with Mustard Sauce is another easy and quick dish. I used cod since they didn’t have any red snapper at the meat counter. Everyone liked it alot. With the leaves changing in good ol’ Minnesota, I am going to try her awesome Apple Crisp this weekend. I’ll let you know how it turns out.
Hey! I just used shopstyle.com’s stylebook “create a look” option. I search for the items I’m interested in, favorite them, and then create looks with the items I found. They give you the option to share it, and I just choose the “blog” option and it creates an html code to paste. Hope that helps!
Those scallops look gorgeous! Especially the sauce…is it possible to just have Sauce Provencal?
@Kristy Thanks! I’m going to pick out some new fall stuff. Hopefully this shopstyle site will prevent the “hot mess” look that I typically go for.
@Kat I wish! It’s mostly butter and wine, so… Try the recipe though, you and Marcus will love it!
Thanks for visiting my blog! To answer your question spelt flour is a non-wheat flour that has high nutritional value. Some good info can be found on http://bakingbites.com/2008/04/what-is-spelt-flour/.
Grumpy loves scallops! Well, he loves all seafood, Lobster and Scallops at the top of the list! I’m sure he’d love this recipe 🙂
@Shelby –Thanks! I read your blog all of the time. I occasionally do gluten-free recipes (mostly when I feel yucky from excessive amounts of carbs), so I might try spelt flour.