Most people think of French food as decadent, buttery, and rich in flavor. I thought so too until I spent my junior year in Paris. I stayed in a dorm where we dined on canned ravioli, dried calf liver or fish sticks and the side dishes usually consisted of a beet salad, canned peas, or a carrot salad. After a few weeks of dorm food, I was invited to dinner by a friend of my dear friend in New York. I eagerly accepted, anticipating true French cuisine, certain it would be better than the dorm food. We began with an appetizer of scallops, succulent, and rich in buttery herb wine sauce. As formidable as the rest of the meal was, it was that first bite of scallops that made me fall in love with French food.
Adapted from
Barefoot In Paris
Easy French Food You Can Make At Home
Ina Garten
Ingredients
1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat- leaf parsley
1/2 cup dry white wine
1 lemon, cut in half
Directions
If you are using bay scallops, keep them whole. If you are using sea scallops,cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour and shake off the excess.
In a very large pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and lightly brown on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic and parsley and saute for two minutes, tossing the seasoning with the scallops. Add the wine and cook for 1 minute and taste for seasoning. Serve hot with a squeeze of lemon juice.
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