more scallops? yes, please.

i can't get enough of these little guys. 

scallops provencal

ingredients

1 lb. day boat sea scallops

2 large shallots, minced

1 clove garlic, minced

1/4 c. flat leaf parsley, minced

1/3 c. white wine

4 tbsp. butter

1 lemon

salt and pepper

all-purpose flour, for dredging

method

sprinkle salt and pepper over scallops, then dredge in flour.

in a large saucepan, melt 2 tbsp. of butter.  add scallops and saute over medium heat in butter until lightly browned on both sides (this step should only take 3-4 minutes... be careful not to burn the butter!!)  

melt the rest of the butter in the same pan, then add shallots, garlic, and parsley for 2 minutes.  add the white wine (which helps to scrape up the little bits of browned butter and scallops from the bottom of the pan... yummm!)  cook for just a minute longer, then season to taste with salt and pepper.

remove from heat, squeeze with lemon juice before serving.

serve these with parmesan mashed potatoes and roasted asparagus for a simple, easy, impressive little dinner.