This recipe inspired
by the book “Le Petit Prince”
written by
Antoine de Saint-Exupéry
Scallops Provencal
Ingredients
- 8-10 large sea scallops fresh or thawed from frozen
- ½ tsp kosher salt
- ½ c all-purpose flour
- 3 tbsp butter softened
- 1 tbsp olive oil
- 1 large shallot diced fine
- 2 tsp fresh fennel fronds
- ⅓ c dry white wine
- ⅓ c half and half
- 1 lemon quartered
Instructions
-
Pat the scallops dry with a paper towel and sprinkle the salt over the scallops. Dredge the scallops in the flour, but try to get as light a coat as possible and set to the side on a dry paper towel.
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In a medium cast iron or sauté pan, heat the butter and olive oil on medium for 1-2 minutes or until the butter and olive oil simmer but don’t smoke.
-
Add the scallops to the pan one at a time clockwise into the pan then 2 in the middle and cook for 3 minutes on side one then flip all of them in the same order they were added to the pan and cook for another 1-2 minutes (until opaque but still a little squishy when poked).
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Remove scallops to a plate to rest, then keeping the heat on medium add the diced shallot and saute for 2-3 minutes.
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Add the white wine and scrape the bottom of the pan for any stuck on brown bits to come up and cook for 3 minutes; then add the half and half and fennel and cook for another 5 minutes until it reduces by half.
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Plate the scallops and add the sauce to the top and garnish with the remaining fennel and a lemon wedge.