Brown Butter Sea Scallops Provencal Style


  • 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!

Dirk FucikMollusks