After an uncharacteristic semi-hiatus, I am back. Yes, my most recent TWD recipe was posted last week but in general, it’s been a long time since I’ve posted any regular recipes. So long that I’ve been hanging on to this recipe for almost a month already. Time just seems to slip by sometimes…
One of my good friends gifted me with Ina Garten’s Barefoot in Paris this past Christmas and for whatever reason, it’s taken me some time to crack it open. But boy am I SO glad that I did. As so many people think that French food is stuffy and pretentious, Ina presents the “common” cook with simple and simply delightful French food. This has quickly become one of the most beloved cookbooks on my shelf, if not for anything else than for the memories it evokes of being in France.
The first recipe I chose from this book is one that I saw on Sing for Your Supper and I knew immediately that I had to make it soon. These scallops turned out to be one of the best meals I’ve made in ages – no joke. They were incredibly simple to prepare, took less than 10 minutes to cook, and turned out like a truly gourmet meal. Seriously, does it get better than that? I splurged and bought relatively expensive ($14.99/lb) fresh, wild sea scallops and they did not disappoint. When cooked properly, scallops should just about melt in your mouth and these most certainly did. I sliced them in half horizontally, as Ina suggested, and they were just perfect. Perfect. So perfect that I’m still wondering why I haven’t made them again yet.
source: Ina Garten, Barefoot in Paris
- 1lb fresh bay or sea scallops
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 4 tbsp (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
- 1/3 cup dry white wine
- 1 lemon, cut in half
- If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one 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 sauté 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.
Prep time: 5 minutes
Cook time: 6-7 minutes