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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.