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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 364.6
  • Total Fat: 16.8 g
  • Cholesterol: 91.2 mg
  • Sodium: 1,029.0 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 28.1 g

View full nutritional breakdown of Scallops Provencal calories by ingredient
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Scallops Provencal

Submitted by: AMCHENAI


Number of Servings: 3

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

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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.



Number of Servings: 3

Recipe submitted by SparkPeople user AMCHENAI.






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