scallops provencal

ingredients:

1lb of fresh sea scallops

salt and pepper, to taste

3 tbsps of flour

4 tbsps of butter

2 large shallots, chopped

1 clove of garlic, minced

1/4 cup of parsley, chopped

1/3 cup of white wine

1 tbsp of red pepper flakes, optional

juice of 1/2 lemon

supplies:

saute pan

directions:

season the scallops with salt and pepper, and lightly toss with flour. heat a saute pan over medium high heat and add 2 tbsps of butter. add the scallops to the pan in a flat layer. brown the scallops for about 2 minutes, then turn and brown lightly on the other side for another 2 minutes. next, add the remaining 2 tbsps of butter to the pan, along with the shallots, garlic, and parsley and saute for about 2 more minutes. then, add the wine and red pepper flakes and cook for about 1 minute. turn off the heat and squeeze lemon juice into the pan. stir and serve immediately.