Earlier today, I emailed Joel to ask him what he wanted for dinner…this was his response: “Surprise me. Make it blog-worthy.”  Well, needless to say, “blog-worthy” is exactly what he got…..

I had been wanting to try Ina Garten’s recipe for Scallops Provencal for a while now, and I thought surely, that would be blog-worthy! I absolutely adore scallops; they’re quite possibly, my favorite type of seafood. They’re good fixed just about any way – my dad wraps them in bacon and grills them…now that’s tasty, folks!

This dish took about 10 minutes total to make. Talk about a no fuss meal! I decided to serve couscous alongside the scallops, which was also a breeze to make. This meal is a prime example of something that looks like you went to a lot of trouble to make, but secretly, was a cakewalk. Joel really enjoyed it (and so did I, come to think of it!) and requested that I definitely make this again. So, I’d say that I succeeded in delivering a sure fire “blog-worthy” meal for my hard-workin’ man!

Scallops Provencal

-from Barefoot in Paris

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
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

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.

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.

Simple Couscous

1 cup couscous
1 1/4cup chicken broth
1 tablespoon butter or olive oil (I used olive oil)
salt and pepper to taste
1/4 cup chopped fresh parsley
1/4cup grated Parmesan cheese
fresh lemon juice

Bring chicken broth and olive oil (or butter) to a boil. Remove from heat and add the couscous. Let sit for 5 minutes, then fluff with a fork. Add parsley, a squeeze of lemon juice, and parmesan cheese and stir.

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8 Comments »

  1. oh my goodness, these scallops look divine! i’m so excited to see that they come from Ina’s Paris book – I just got it a few weeks ago. Can’t wait to try this one!

    [Reply]

    Comment by tara — April 8, 2008 @ 7:26 PM

  2. YUM!! I love scallops, too – I’m sure I’ll be making these very soon!! :)

    [Reply]

    Comment by hornedfroggy — April 9, 2008 @ 8:35 AM

  3. These look great. Your hubby is a lucky "blog-worthy" man!

    [Reply]

    Comment by Kelsey — April 9, 2008 @ 9:21 AM

  4. I really want to try scallops and yours look wonderful!

    I love your blog so I have given you the Blogging with a Purpose award-Check it out… sandkr.blogspot.com/…/blogging-with-p

    [Reply]

    Comment by Sarah — April 12, 2008 @ 10:37 AM

  5. I made these last night (subbed fench bread for the couscous)and it was the best dinner I made at home in a while. Thanks for posting it — definitely blogworthy!

    [Reply]

    Comment by Ann Marie — April 28, 2008 @ 12:32 PM

  6. I made these for Father’s Day with risotto. Turned out great! My dad was definitely impressed.

    [Reply]

    Comment by Carrie — June 16, 2008 @ 5:35 AM

  7. Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful and beneficial to your readers.

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