Easy scallops

One of the reasons I like scallops is that, like shrimp, they cook quickly but unlike shrimp, you don’t have to clean them.  To get them to brown they need to be thoroughly dry and a little bit of flour helps to give them a nice seared crust.  This is the perfect dinner for tonight when we aren’t eating until almost 8:00.

Scallops Provencal
4 – 5 sea scallops per person, cut in half horizontally salt and pepper Wondra flour (you can use regular, the Wondra is a little finer and I like it for seafood) 3 TB butter 2 large shallots, minced 1 clove garlic, minced 1/4 cup chopped parsley 1/4 white wine 1 TB lemon juice
Wash and dry scallops.  Season with salt and pepper and dip in a small amount of flour.  Heat 1 1/2 TB butter in a pan over medium high heat and add scallops.  Brown scallops on each side (it will only take a few minutes.)  Add remaining butter and then add shallots, garlic and parsley and cook for about 2 more minutes.  Add wine and lemon juice and cook for another minute.  Serve with rice or cous cous to sop up the delicious sauce.  (We had leftover rice from carryout Indian food so I didn’t even have to cook rice.)