quick and easy meals for 1 or 2



Scallops kinda Provencal

I like scallops and Gammy doesn’t. So guess what. We don’t have them too often. Provencal is a region in south France where all this Provencal stuff started,,, I guess. I’ve done shrimp this way too and they work great. This makes 2 servings. I always make more than I need and after the leftovers have cooled put them in Ziplocs 1 portion per bag and in the freezer. Then for a quick clean meal some night in the future, just take them out of the bag and zap them in microwave. We like pasta with this, of course. Usually algia e olia. As another option sometimes I purposely add extra wine and thicken it with a little more of the flour for serving it right on top of the pasta.




About ¾ pound fresh bay (little ones) or sea (big ones) scallops
salt and black pepper
flour, for dredging
3 tablespoons (1/3 stick) butter, divided
1/3 cup chopped shallots or onion
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves or 1 rounded Tbsp. dried
1/3 cup 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. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a big frying pan , heat 1/2 of the butter over high heat until bubbling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly. Spread them out so they don’t touch. Then turn and brown lightly on the other side. This should take about 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots (or onion), garlic, and parsley and sauté for 2 more minutes, tossing a few times to . Add the wine, cook for 1 minute, and maybe some salt and pepper to taste.

Serve it up!! with a squeeze of lemon juice, some salad and some good bread,,,and the rest of that wine! Then maybe some more wine!