Scallops Provencal & Garlic Rice Pilaf

Scallops Provencal

Ingredients1 lb. fresh bay or sea scallops
Kosher salt
Freshly ground black peper
All-purpose flour, for dredging
4 tbsp. unsalted butter, divided
½ cup minced shallots (about 2 large)
1 clove garlic, finely minced
2-3 tbsp. flat-leaf parsley, minced
1/3 cup dry white wine
1 lemon, halved

DirectionsIf using bay scallops, leave them whole.  If using sea scallops, cut them in half horizontally (or, leave them whole and cook a bit longer).  Season the scallops with kosher salt and black pepper, toss with flour, and shake off the excess.

In a large skillet or sauté pan, melt 2 tablespoons of the butter over high heat until sizzling.  Add the scallops to the pan in a single layer.  Lower the heat to medium and allow the scallops to brown lightly on one side without moving.  Then turn and brown lightly on the other side.  This should take about 3-4 minutes total (closer to 8 minutes for sea scallops left whole).

Add the rest of the butter to the pan with the scallops and let it melt.  Add the shallots, garlic, and parsley to the pan and sauté for 2 more minutes, tossing the seasonings with the scallops.  Add the wine to the pan and cook for 1 minute.  Taste the sauce for seasoning and adjust as necessary.  Serve hot, with a squeeze of fresh lemon juice over the scallops.

adapted from: http://annies-eats.net/2010/01/25/scallops-provencal/

Garlic Rice Pilaf

Ingredients2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

DirectionsPreheat the oven to 375° F.  Have ready a covered casserole dish.  In a saucepan or skillet, melt the butter over medium-high heat.  Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes.  Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil.  Pour the mixture into the casserole dish, cover, and bake for 25 minutes.  Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes.  About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

adapted from: http://annies-eats.com/2009/09/23/garlic-rice-pilaf/