Scallops provencal
3
Points®
Temps total: 18 min • Préparation: 10 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
Ready in minutes, this seafood dish makes an easy but impressive main course or party starter. Substitute tarragon for the parsley if you prefer.
Ingrédients
Uncooked scallops
1 pound(s), wash and dried
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Olive oil
1½ tbsp(s)
Shallots
¼ cup(s), minced
Garlic
2 clove(s), large, minced (or to taste)
White wine
½ cup(s)
Fresh parsley
3 tbsp(s), fresh, minced (or to taste)
Instructions
1
Season scallops with salt and pepper.
2
Place a large skillet over medium-high heat; add oil. When oil shimmers, add scallops to pan, flat-side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium.
3
Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic). Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes. Sprinkle with parsley; serve. Yields about 4 ounces scallops per serving.
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