Brown Butter Sea Scallops Provincial Style

* This is a take on a classic recipe that that deserves to be made more often. It's very easy to cook and great over some fresh linguine.
* .The key is to use very fresh "dry pack" sea scallops and fresh parsley.


* 1 pound fresh dry scallops
* 1/2 cup fresh shallots, diced
* 1/3 cup flat parsley, coarsely chopped
* 1/3 cup dry white wine
* 3 tablespoons butter, divided
* 2 tablespoons flour
* 1 teaspoon herbed salt
* 1 teaspoon fresh garlic, chopped
* 1/2 teaspoon black pepper


* In a bowl, salt and pepper the scallops then roll in flour. Heat 2 tablespoons butter until dark brown but not burned. Add scallops, one at a time, cook until browned about 3 minutes per side.
* Remove scallops from pan.
* Add 1 tablespoon butter, shallots, parsley, garlic and remaining flour from bowl. Saute for 2 to 3 minutes. Add wine and stir to deglaze the pan.
* Plate the scallops and pour sauce over them. Garnish with some fresh parsley and serve.
* Serves 2 people. Enjoy!

All Contents © Lexington Seafood Co. - All Rights Reserved
Phone: (859) 266-8888, Email: