Monday, April 14, 2014

Scallops Provencal

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Chris had his doubts when I told him I was making scallops for dinner. HE is the scallop cooker in the family, after all, so I had big shoes to fill. I think I pulled it off, though. I mean, judging by the fact that there were no leftovers is a good sign, right?
I loved this sauce. Dredging the scallops in flour gives them a nice crust, but it also helps to thicken the wine sauce. Shallots and parsley are a light and flavorful pairing that really bring the dish to life. By squeezing a little lemon juice on these before serving, it freshens up the plate and will make you want to devour every last scallop. And don't forget to pour yourself a glass of that leftover wine. Might as well not let it go to waste...

Printable Recipe


  • 1 lb. fresh bay or sea scallops
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tbsp. (1/2 stick) unsalted butter, divided
  • 1/2 cup (2 large) shallots, chopped
  • 1 tsp. garlic, minced
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup dry white wine
  • 1 lemon, cut in half
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 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 saute 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.

Source: Adapted from Food Network

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