Dilled Scallops Provencal
I go a little nuts when it's scallop season. This is one of my favorite recipes when I can get my hands on them. They are truly stars in this dish.
1 lb. sea scallops, muscle removed if necessary
Salt and pepper
1/3 cup flour
3-4 tablespoons Butter or Wild 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 tablespoon 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 medium 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.
Move scallops to a heated plate and cover. Add a teaspoon or two olive oil to the skillet; add the shallots, garlic, wine and herbs. Saute a minute or two until the sauce thicks a bit. Pour over the scallops and add a squeeze of lemon.