Once again, I found myself on the sofa watching the Food Network. It’s not like I’d channel surf and look at what else is on offer. Afterall, there’s a writer’s strike going on in Hollywood, which means reruns upon more reruns.
One of my favourite food personalities is Ina Garten or in particular, her recipes. They usually turn out as directed, aren’t too difficult and most of her dishes would be impressive for dinner guests.
I last caught her doing a segment on Scallops Provencal and either the network messed up the recipe or Ina likes her shallots and garlic a little raw.
In her recipe, she asks that you continue to saute your scallops AND then add shallots, garlic, wine, parsley to make the pan sauce while the scallops cook through. This is wrong!
I’m laying out the recipe as I think it should be done. You may follow her steps but I think my approach is more logical. Sear the scallops (leave them whole), reserve them then, deglaze and saute your shallots, etc. to make a pan sauce .
I would add the scallops back into the finished sauce. You won’t have a raw taste and the dish actually becomes wonderfully simple, delicious and it allows the flavour of the scallops to come through without being masked by any heavy sauces.
Scallops Provencal
1 lb sea scallops
sea salt and freshly ground black pepper
All-purpose flour, for dredging
3 tablespoons (1/2 stick) unsalted butter, divided
1 Tbsp olive oil
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
- Sprinkle your scallops with salt and pepper. Dredge them with flour and get a large saute pan heated on your stove top.
- In the pan, add 1 Tbsp of butter + 1 Tbsp of olive oil over high heat. Add your scallops then 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 in total. (Saute the scallops in batches if you don’t have a large pan)
- In the same pan, pour in your white wine and delglaze the pan (mdeium heat) for a couple of minutes. Add your garlic, shallots and cook until softened (2-3 minutes).
- Add your scallops back into the pan along with the butter (1 or 2 Tbsps.) and chopped parsley and toss to coat and warm the scallops through. Squeeze some lemon juice on top.
- Serve on top of a bed of rice pilaf.
I would make your scallop dish with the adjustments you suggested. Sounds delish!!!! When’s dinner?
Hey Peter, I agree. Sometimes I think they do things backwards also. I noticed in your hunter chicken recipe you rearranged the recipe also. Good for you! I do the same thing. I see the recipe, then think it through before I head to the stove. Works for me:)
The scallops look really good. I agree with pulling the scallops out after searing, you don’t want to over cook them.
Ohh, those scallops look so juicy and good! Way to take on Ina!
These look divine. I absolutely adore Ina but I agree with your method here. Yum!
I, too, add scallops or other fish or meat back into the sauce for the last minute or 2 of cooking. I find that it makes the sauce and meat or fish flavors blend together.
I too, love Ina Garten…. and this look fantastic….
I would also follow your rec’s instead of the original recipe!
I agree with you on pulling the scallops out. Rubbery scallops don’t do anybody any good!
Peter: Made these tonight for the family. Absolutely delicious! Everyone was very happy.
My only challenge was getting the scallops to brown as nicely as in your picture. They produce liquid during the cooking process that clearly fights the browning process. Do you have any tips for your blog followers regarding this?
(By the way I used a frozen scallop from Costco this time because they are not brined like the ones in our local markets here in Michigan)
Mike
Mike, that’s wonderful…glad the whole family enjoyed the meal! On to the scallops: make sure you pat them dry, a little oil/butter in pan and do not crowd the scallops and sear on high heat.