Scallops Provençal

Thank you Ina Garten for this delish dish! I was planning my weekly menu while watching food network and was quickly distracted by this beauty! I made a couple small changes to make it gluten free and it was sooo yummy!

Clean and dry 1 pound of scallops from the fish counter. Sprinkle with salt, pepper and toss in gluten free flour, remove excess. Heat a large pan with 1 tablespoon butter and 1 tablespoon olive oil (so butter doesn't burn) on high and add scallops. Turn heat to medium and don't move scallops for 1 minute 30 seconds and flip over and cook for an additional 1 minute 30 seconds again not moving. Now add 3 tablespoons butter, 1 thinly sliced large shallot, 1 chopped garlic clove and 1/4 cup fresh chopped flat leaf parsley. Cook for 2 minutes then add 1/3 cup dry white wine and crank up heat to high for an additional minute. Serve hot with lemon and over jasmine rice mixed with chopped fresh herbs (dill, flat leaf parsley and green onions).

Food Network did us proud!