Dilled 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.