Thursday, April 29, 2010
Provencal Scallops And Vegetables With Herbs
I have decided to make more fish and less red meat because fish is so much healthier for us. I must admit that although cooking is my passion I hardly have fish recipe's. I added sautéed mushrooms to this delicious Provencal Scallop recipe from the Barefoot Contessa.
1 pound fresh bay or sea scallops
All purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter divided
1/2 cup chopped shallots
2 garlic cloves minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon cut in half
*1 tablespoon butter
*6 large mushrooms
Sprinkle the scallops with salt and pepper. Toss the scallops with flour and shake of the excess flour. In a large saucepan heat 2 tablespoons of 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, 3 to 4 minutes. (*In a separate pan, melt some butter and slice the mushrooms. Sauté the mushrooms until brown. Sprinkle the mushrooms with a little salt.) Melt the rest of the butter in the pan with the scallops and add the shallots, garlic and parsley and sauté for two more minutes tossing the seasonings with the scallops. Add the wine and cook for one minute and taste for seasoning. Serve hot with a squeeze of lemon juice.
I served a roasted vegetable couscous salad with the scallops that is tasty and healthy. See the recipe on my January 3, 2010 post
Vegetables with herbs
This butternut and squash vegetable dish is so easy to make and is another option to serve with the scallops. I took one small butternut and one squash and sliced it. I drizzled it with extra virgin olive oil and seasoned it with salt and pepper. I went to my herb garden and took almost every herb I could find and placed it on top of the vegetables. I placed the lid on the dish and baked it in the oven at 350*C for 20 to 25 minutes. The taste of the different herbs in the butternut and squash is unique but wonderful!
All images taken by me