Scallops Provencal

Oh, Ina, Ina, Ina.  What happened to us?

We used to be so in sync, and you always knew exactly what I wanted.  But this dish was not the same religious, life changing experience that I had with all of your other recipes.

Now, now, let’s not fight.  It’s not you, it’s me.  I know the sea scallops didn’t cook like you said they would, but the real problem is that I don’t like sea scallops.  Something about sea scallops’ texture is just off for me. I much prefer the bay scallops.

But Ina’s (we are on a first name basis) butter, shallot, parsley sauce is, as always, divine.  Just the sauce on pasta is fantastic by itself if anyone else out there besides me doesn’t like sea scallops.

Now I am off to make Ina’s Bay Scallop Gratin post haste to redeem scallops.

Adapted from Ina Garten

6 ounces linguine
3/4 pound sea scallops
Kosher salt and black pepper, to taste
All-purpose flour, for dredging scallops
4 tablespoons (1/2 stick) unsalted butter, divided
2 -3 shallots, chopped
1 garlic clove, minced
2-3 tablespoons dried parsley
1/3 cup dry white wine
1 lemon, cut in ½


Boil a large pot of water and cook pasta according to instructions.

Sprinkle the scallops with salt and pepper. Dredge through flour. Shake off excess flour.

In a large skillet, melt 2 tablespoons of butter over high heat. Place scallops in one layer in skillet. Lower to medium heat. The scallops with brown lightly- do not move them for about 5-6 minutes. Turn scallops over and cook for 5 additional minutes. Remove the scallops and set aside.

Melt the rest of the butter in the pan. Add shallots, garlic, and parsley. Cook for 2 more minutes. Add wine and cook for an additional minute. Add scallops back in and toss.

Serve over pasta with a squeeze of lemon juice.

Serves 3.

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