Now all that’s left from this foodie bucket list is Lobsta’ rolls and clam chowda’ – easy peasy, right? Standby!
Ingredients 1 lb fresh bay or sea scallops salt & black pepper all-purpose flour, for dredging 4 tbs (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 minced garlic clove 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in 1/2
In a large saute pan, heat 2 tbs 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.
Well I am in serious deep doo-doo when it comes to getting my New Years resolution bucket list taken care of. Where did the first half of the year go!? At least I’ve crossed off the ricotta cheese and the shrimp and grits. But I thought I better get a move on, so I finally took on my first go at scallops – and who better to guide the way than Queen Ina.
If you’re using bay scallops, keep them whole. If you’re using sea scallops (which I did), cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
How to Make Ina’s Scallops Provencal | Barefoot Contessa | Food Network
FAQ
What is the best cooking method for scallops?
Why do you soak scallops in milk before cooking?
How do you cook scallops so they are not rubbery?
How to cook scallops?
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.
How do you cook scallops in a frying pan?
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.
How do you cook scallops in a gratin?
Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day. When ready to cook, preheat the oven to 400.
How long do you cook scallops in the oven?
Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day. When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.