Scallops Provencal

• 份量: 3 servings
• 准备时间: 5 minutes
• 总时间: 15 minutes

配料

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

步骤

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.

营养

• 卡路里: 349
• 总脂肪: 17 g
• 饱和脂肪: 10 g
• 胆固醇: 91 mg
• 钠: 381 mg
• 总碳水化合物: 17 g
• 膳食纤维: 0.5 g
• 总糖: 1 g
• 蛋白质: 28 g