Bay Scallops in Wine

Boston Beanery Recipe

Serves 4

2 pounds bay scallops
1 cup flour for dredging
freshly ground pepper
2 tablespoons oil, preferably olive oil
2 tablespoons butter
2 shallots or 5-6 scallion bulbs, minced
2 garlic cloves
1 cup dry vermouth or white wine
2 tablespoons chopped fresh tarragon or dill
4 tablespoons chopped parsley

Just before cooking, dry the scallops thoroughly, then toss half of them in flour seasoned with a little salt and pepper.  Heat half the oil and butter in a large skillet and when sizzling, shake off the excess flour from the scallops and toss them in; cook over high heat, shaking the pan and tossing them for 1 minute (you want to brown the scallops lightly, not steam them).  Remove them to a warm dish and repeat the same procedure with the remaining scallops, flouring them and then browning them in the remaining oil and butter.  Remove them to the same dish.  

Scatter the minced shallots and garlic into the pan, stir them around, scraping up all the browned bits, then quickly add the wine.  Let it come to a boil, toss in the herbs and cook hard to reduce slightly.  Return all the scallops to the pan and cook them gently in the sauce for 30 seconds.  Taste, add salt and pepper as necessary.