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Ina Garten's Scallops Provencal (Gluten Free)

Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: dinner
Cuisine: French
Keyword: butter, freshly ground pepper, garlic, gluten free, gluten free flour, kosher salt, lemon, olive oil, Parsley, sea scallops, shallots, white wine
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 1 lb fresh sea scallops side muscle removed. See NOTES below
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons gluten free flour
  • 2 tablespoons olive oil (you could substitute butter for the olive oil if you prefer a richer dish)
  • 2 tablespoons salted butter
  • 1/3 cup shallots finely minced, approximately 2 large shallots
  • 1 garlic clove minced, pressed, or grated
  • 1/4 cup flat-leaf parsley leaves finely chopped
  • 1/3 cup dry white wine wine you would drink
  • 1 lemon zested and 1/2 juiced
  • Lemon wedges or slices for garnish optional

Instructions

  • Use paper towels to thoroughly dry the scallops. This will hep them brown vs. steam in the pan.
  • Season 2 tablespoons gluten free flour with kosher salt and pepper. Then sprinkle flour over the scallops making sure all sides are lightly coated.
  • Heat 2 tablespoons of olive oil (or butter) over medium-high heat until sizzling in a very large skillet.
  • Add the scallops to the pan in one layer, preferably allowing space around each scallop. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them (approximately 2-2.5 minutes), then flip them over and brown lightly on the other side for another 1.5-2 minutes. Total cook time is 3 to 4 minutes.
  • While the scallops are still in the pan, add 2 tablespoons butter. Once it’s nearly melted add 1/3 cup shallots, 1 garlic clove, 1/4 cup parsley, lemon zest, and cook for 2 more minutes, tossing the seasonings with the scallops. Add 1/3 cup white wine and cook for 1 more minute.
  • Squeeze 1/2 lemon over the hot scallops and transfer scallops to a large platter. Garnish with lemon wedges or slices if desired.

Notes

Not all scallops will have a side muscle and half of mine did not. You want to remove the side muscle because is has a tough, rubbery texture that cooks differently and affects the overall tenderness of the scallop. With that said, it is also completely edible.
Bay scallops can be used and overall cooking time will be reduced.
If the sea scallops you buy are very big, you may want to cut them in half horizontally; into rounds.