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Hi everyone,
Today I posted a photo on the DishingwithDiane Instagram page and received an overwhelming number of emails for the recipe.
The Instagram posts can be seen here on the blog in the right hand column.
Included with the blog photos, I also include some personal pics (mostly food) on the Instagram page, to use as a reference for future recipes that I will feature on the blog.
The scallop photo was a photo from last night’s dinner.
I was quite surprised to get such a response.
I decided to make scallops for dinner last night because I have been wanting to try Ina Garten’s recipe from Foodnetwork for Scallops Provencal.
I recently purchased scallop shells from Sur La Table just for this recipe.
So after a morning full of email requests; I am sharing the recipe with all of you.
It was delicious, quick and extremely easy. Just make sure to have all of your ingredients ready.
I made this dish along with Lemon Orzo and I will include that recipe as well.
Have fun cooking!
Until my next post, make every day a celebration!
Stay well,
Diane
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Scallops Provencal
From Ina Garten
Ingredients
- 1 pound fresh bay or sea scallops
- Kosher salt and 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 …( I used two cloves)
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Directions
If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
Cooks Note: I kept the sea scallops whole.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly 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 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
2004, Barefoot in Paris, All Rights Reserved
Pairs well with Pinot Grigio
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Lemon Orzo
from All Recipes website
Ingredients:
- Cooking spray … Cooks note: I used 2 tbsp butter instead
- 1/2 cup prechopped onion
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
Directions:
Heat a medium saucepan over medium-high heat.
Coat pan with cooking spray. Cooks Note: I used 2 tbsp butter.
Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Dishing With Diane 