July 20, 2011

Shrimp & Scallops Provencal

No need to explain further!
Recipe from Ina Garten
Made by Michelle and myself
Wine pairing suggestion: a nice, buttery, oaky Chardonnay

  • 1 pound fresh bay or sea scallops
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons (½ stick) unsalted butter, divided
  • ½ cup chopped shallots (2 large)
  • 1 garlic clove, minced
  • ¼ cup chopped fresh flat-leaf parsley leaves
  • 1/3 cup dry white wine
  • 1 lemon, cut in half

  1. If using bay scallops, keep them whole. If using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  2. In a large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the shrimp and scallops in one layer.
  3. 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.
  4. 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 shrimp and scallops. Add the wine and cook for 1 minute.
  5. Serve hot with a squeeze of lemon juice.

No comments:

Post a Comment