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!