Scallops Provencal

Gerry decided on the menu tonight and used our Barefoot in Paris cookbook. The scallops were seasoned with salt and pepper and tossed with flour before going into a hot skillet with sizzling butter. They were allowed to brown lightly on both sides. Some more butter was melted in the same saucepan and shallots, garlic, and parsley were sauteed for a couple of minutes along with the scallops. Some white wine was added and allowed to cook briefly. The scallops were finished with a squeeze of fresh lemon juice.

We had these wonderful, seared scallops over a bed of rice with a side of oven roasted asparagus spears.