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