The cover of the Tri-City Herald's Food & Wine section Feb. 27 will feature healthy, easy casseroles. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stores and recipes visit www.tri-cityherald.com/lifestyles/food/.
1 pound sea scallops freshly ground black pepper all-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup (2 large) chopped shallots 1/2 cup chopped, pitted kalamata olives 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley 1/3 cup dry white wine 1 lemon, cut in half
Cut each scallop in half horizontally. Sprinkle with pepper, toss with flour and shake off the excess.
In a very large saute 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 brown lightly on the other side. This should take 3 to 4 minutes.
Melt the rest of the butter in the pan with the scallops, then add the shallots, olives, garlic and parsley and saute for 2 minutes, tossing the seasoning with the scallops. Add the wine, cook for 1 minute, and taste for seasonings. Serve hot with a squeeze of lemon juice.
Note: Roast asparagus spears or green beans to serve alongside.
Source: Adapted by Janet K. Keeler of the St. Petersburg Times from Barefoot in Paris by Ina Garten.