Scallop Sunday Supper

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It has been a busy start to 2014. While many of you know me through the lens of witty banter about great food, friends and celebrations — I actually have a full time job. And I’m very happy to announce that I’ve recently been given a very humbling promotion at my workplace. With more responsibly and longer days, I’m adjusting day by day. It’s exciting and rewarding — and very challenging — all at the same time.

So it goes without saying, the adjustment has made it hard to cook as much! The weekend granted me time to recharge, clean my house and prepare a proper Sunday supper.

I have been meaning to tray Ina Garten’s recipe for Scallops Provençal. They are the perfect easy entertaining meal. With little time and energy, this would be perfect for weeknight company.  They were even more perfect for my lazy weekend. After my yoga class, it only took an hour to make saffron rice, scallops and roasted asparagus – while also getting a quick shower! Beat that!

This this is also an easy recipe to try for scallop beginners. The key is to brown the scallops well.

Bn appetite! I hope to be back sooner than later! Get some rest, it’s just january!

Ina’s Scallops Provençal

  • 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

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.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html?oc=linkback

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