October is National Seafood Month! This is a time to highlight smart seafood choices, sustainable fisheries and the health benefits of eating a diet rich in seafood.
Elizabeth Harrington (TAS 2013), while aboard NOAA Ship Oregon II, enjoyed a Scallops Provencal recipe prepared by Chief Steward, Walter Coglan. 

Scallops Provencal 

Recipe Courtesy of Walter Coglan, Chief Steward of NOAA Ship Oregon II
Ingredients:
     1-pound fresh bay sea scallops
  
     Kosher salt and freshly ground black pepper
  
     All-purpose flour, for dredging
  
     4 Tablespoons (1/2 stick) unsalted butter, divided
  
     1/2 cup chopped shallots (2 large)
  
     1 clove garlic, minced
  
     1/4 cup chopped fresh flat-leaf parsley leaves
  
     1/3 cup dry white wine
  
     1 lemon, cut in half
  
Directions:
If you are using bay scallops, keep them whole. If you are using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, shake off excess.
  

In a very large sauté pan, heat 2 Tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take about 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Follow these links to learn more about sustainable seafood choices at NOAA FishWatch and learn more about NOAA Fisheries.