Our New Unflavored

Southern Hemisphere Olive Oils

Are In -- and they're delicious!

It's Scallop Season

Try Our Scallops Provencal

1 lb. sea scallops, muscle removed if necessary

Salt and pepper

1/3 cup flour

3-4 tablespoons Butter or Dill Olive Oil, divided*

1/2 cup chopped shallots

1 cloved garlic, grated

1/3 cup dry white wine

2 tablespoons chopped dill or parsley

*if using Dill Olive Oil, add 1 tablespoons butter

1 lemon, cut in half

Pat dry the scallops.  Season with salt and pepper and dredge with flour.  Pat off excess flour.

In a skillet, heat 3 tablespoons of the oil over high heat and add the scallops in a single layer.  Reduce the heat to medium.  Let the scallops sit still for 1 minute, then when lightly browned, turn over.  Cook a total of 3-4 minutes until nicely tan on both sides.  Add a little more olive oil if necessary.

 

Add the shallots, garlic and parsley and saute, tossing with the scallops about 2 minutes.  If using the Dill Olive Oil, add 1 tablespoon of butter.  Season with a little more salt and black pepper.  Add the wine and cook 1 minute.  Remove from the heat and give a good squeeze of lemon.  Serve.

Serves 3

*We like this dish with rice and green beans or grilled tomatoes and parmesan.

We welcome you to browse our website and purchase some of the finest oils and vinegars in the world.

At our stores, you can sample our 60+ oils and vinegars.

 Spend 10 minutes with us and you'll be amazed with the freshest, most flavorful products available.

Emerald Coast Olive Oil

13575 Panama City Beach Pkwy, Panama City Beach, FL  3241

850-235-8040

34940 Emerald Coast Pkwy, #187, Destin FL  32541

850-460-2210

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