Creamy Tagliatelle w/ Seared Scallops & Roasted Veggies by Laura Vitale
Visit my website at for this complete recipe and instructions. In this video, I'll show you how to make a delicious entree using the one and only Philly Cream Cheese! This is the second video I submitted to the Paula Deen 'Real women of Philadelphia' Contest! Check it out at RealWomenofPhiladelphia.com and also stop by my website at LauraInTheKitchen.com! Enjoy!
How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network
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Scallops Provencal
Recipe courtesy of Ina Garten
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 3 servings
Level: Easy
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. 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. 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.
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network
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