Try to find “dry packed” scallops because they need to be dry when they are cooked. Many places soak them in a liquid solution to preserve their color.
What you’ll need:
1 tablespoon unsalted butter
1 lb of fresh okra
1 shallot sliced
2 cloves of garlic chopped
1/2 teaspoon of herbs de Provence
1/4 tsp fresh cracked pepper
1 pat of butter
Preheat oven to 400 degrees
Lightly apply Kosher salt to both sides of DRY scallops and set aside.
Cut okra and onion into 1 or 2 inch pieces and combine in a mixing bowl with tomatoes, extra virgin olive oil, herbs de provence, 1/4 tsp fresh cracked pepper and 1/4 tsp Kosher salt.
Pour onto a shallow, parchment paper covered baking pan and bake…set timer for 30 minutes.
With 15 minutes left on timer heat iron (or regular) skillet to medium high heat with 1 tablespoon unsalted butter and 1 tablespoon vegetable oil.
DO NOT TOUCH them for two minutes. Otherwise you won’t get that golden brown crust. After that turn for two more minutes then remove to a plate to rest and loosely cover with a piece of tin foil just set on top of it.
It’s important not to over cook them or they will be rubbery. They should still be a bit translucent in the center. Remember they will continue to cook a bit once you remove them.
Add white wine to deglaze the pan…
Reduce heat to low.
When the timer goes off, carefully remove okra and tomatoes and transfer to skillet with white wine sauce…
Remove from heat and gently mix all ingredients together. Pour into a serving bowl and serve hot. Excellent by itself or with angel hair pasta and crusty french bread.