Food & Wine

Scallops Provencal

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

Scallops Provencal

1 pound sea scallopsfreshly ground black pepperall-purpose flour, for dredging4 tablespoons (1/2 stick) unsalted butter, divided1/2 cup (2 large) chopped shallots1/2 cup chopped, pitted kalamata olives1 garlic clove, minced1/4 cup chopped fresh flat-leaf parsley1/3 cup dry white wine1 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.

Serves 3.

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.