Scallops Provencal

Total Time:
15 min
5 min
10 min

3 servings


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.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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    392 Reviews
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    This is the best recipe for outstanding scallop dish! I'm absolutely addicted to this dish! Thank you Ina!
    FABULOUS!!!! I used King Arthur Gluten Free flour and Earth Balance "butter" since I am celiac and lactose intolerant. Thank you, Ina. My husbands new favorite.
    Sensational! I didn't even plan to make this...had fresh, wild scallops and pulled this recipe up online. This tastes like scallops in a good brown sauce, almost like a gravy. I put a little less shallots than it called for and I should have used the full amount. It would have flavored it a little better. Sometimes recipes call for way too much onion, but it's needed here. I put them in gratin dishs and served it on a plate along side a salad. Great presentation and remarkable for guests. I can't wait to make it again and it takes just moments to prepare. This was better than I expected.
    I have used the recipe multiple times as has my Mom who told me about it. So easy and so elegant and tasty.
    Ina, this scallop recipe is fantastic. Thank you so much. I have made this twice and each time, if I closed my eyes, I would have thought I was dining at a five star restaurant.
    Simply awesome!
    My husband and son both felt this recipe was as good as anything you would get at a restaurant. I did double the garlic and did half and half scallops and shrimp. Served with brocollini and basmati rice.
    Simply delicious. It lacked nothing and was completely satisfying. It was 'restaurant' good. I served it with rice pilaf, baked asparagus and sautéed mushrooms. Thanks Ina. And thanks to all you reviewers whose comments help me so much. I would never print out a recipe without checking in with you all first.
    First of all thank you for the video , it was my first time that I did scallops and it was great !!! My Christmas Eve dinner was the best :-)
    Very tasty dish. For something so simple to make with not too many ingredients, there was so much depth of flavor....better than I expected. For the wine I used Pinot Grigio, and it worked beautifully. I'll definitely make it again, and I may try it with shrimp rather than scallops.
    This was delicious and easy. Loved it Ina. 
    super yummy! I added a bit more garlic and shrimp to it.
    Wow. Sent hubby to seafood market so I could make shrimp/scallop ceviche that I got the recipe from a local restaurant in San Antonio (Ernesto's probably the best ceviche we have ever had. Hubby bought twice as much so I could do other Daughter said to try your recipe. This recipe was amazing. I used corn starch instead of flour since that gives a crispy coating to oriental food - it did the same for the scallops. Totally amazing! Thanks. BTW it was fun seeing you at Alon Market in San Antonio - you are really short!
    Although I appreciate the suggestion of using corn starch-was it necessary to call Ina really short and was that complementary in some way?
    OMG Ina this recipe is awesome! I went grocery shopping a big food trip so I splurged and got some "Jumbo" Sea Scallops. They were big but I did not cut them in half. I halved the recipe as I was cooking for myself. I did not have shallots so I used finely chopped onions. For everything else I followed the recipe exactly and it was exotic and simple to make. You will want to eat these with a spoon in order to get a spoonful of the delicious sauce with each bite. I have leftover sauce and it is so good I think it will be a good starter for my spaghetti with clam sauce later in the week (or maybe even tonight. I was so hungry when I got home from shopping I didn't even make anything to go with this. My lunch was served promptly at noon! I wouldn't change anything about the recipe. Love you, Ina!
    I had difficulty finding scallops that looked good to me so I substituted shrimp in this recipe. It worked beautifully and was delicious! I'm not a huge parsley fan so I omitted that item but the shrimp (and Ina's mustard roasted potatoes made for a delicious late-summer dinner. Thanks, Ina!
    Made this recipie tonight and it was delicious. I used Fetzer Chardonnay for the white wine, and although I'd hate to admit it, I used dried snipped chives and dried parsely since I did not have fresh herbs avail. in the house. It still came out delish...I recommend...thanks Ina...paired it with herb and butter rice...yummy.
    I made this recipe yesterday for lunch and really enjoyed it. As is my commitment - lol - I always, first time out, make the dish EXACTLY as it's written. I had purchased what turned out to be more like three quarters of a pound of sea scallops - ten scallops - and therefore, as recommended, cut them in half horizontally. This gave the sense that there where more scallops than the weight purchased. The dish was excellent! Very easy to prepare and cook. Served with sauteed asparagus, it made for a classy, deep flavored yet delightfully light and very satisfying late lunch. Give this one a try. You'll be glad you did!!
    I enjoyed this recipe along with my husband and daughter. I like my scallops barely cooked, so I thought I was not going to care for it, but I loved it. I did not have parsley at home, so I used cilantro. I paired this with the Butternut squash risotto. Yummmm!
    Wow! Ina's recipes never dissapoint. I made this recipe with one small modification I used 4 ounces of beer instead of white wine (I don't drink much wine so it's not usually on hand- the scallops were delicious. It's my new go to scallop recipe!
    What a fabulous dish! I made a few changes though. Yesterday I made Ina's recipe for Mussels and Bread Crumbs (yummy! & made more sauce than I needed, knowing I would try this dish tonight. To sear the scallops be sure that they are absolutely dry, and instead of using butter, I used 2 TBS of Smart Balance and a TBS of Olive Oil, I added 6 jumbo shrimp (tossed in whole wheat flour and removing them once browned. Then I added 1/2 onion minced and 2 cloves of garlic. I added my left over sauce from the mussels along with 1/2 cup more oil. The sun dried tomatoes, basil, bread crumbs along with the toasted pine nuts made this a first class dish. I served it over thin spaghetti and it was fabulous. If you have time to try the Mussels and Bread Crumbs, make additional sauce and add it here. You will be bowled over! Thanks again Ina!!!
    Sooo good! And easy! Great go-to! Something so delish seems like it should take much longer! Everyone loves it. Thanks!
    Delicious!!! I "WILL" be making this again!
    This recipe is excellent! Simple, elegant, tasty. Each ingredient enhances the delicate and sweet flavor of scallops. I had no shallots so I minced red onion and used that; also followed the sugestion of another reader and added some heavy cream at the end. Delicious!!!
     Ina scored another hit.
     Thank you so much!
    I have no idea how I missed this recipe previously, but thank goodness I looked again today for a scallop recipe. I had all but given up on finding something that I could make which tasted as good as I could find in restaurants. Ina's Scallops Provencal recipe is definitely a keeper! The sauce is delicious, the recipe is easy to follow, and the flavoring ingredients are those I usually have on hand. I admit I had to omit the lemon juice at the end and used dried parsley as I did not have fresh available. Thank you, Ina, for providing an easy-to-follow recipe with outstanding results!
    So easy and delicious. Making it again tonight.
    so so easy, great for summer meals. Can't wait to have it for company
    This is a very good and simple but impressive dish to make. I have made this several times and it is always a hit. The only thing I added is a 1/4 cup of cream, it makes it over the top.
    I love this recipe...very easy, quick and tasty!
    Very very nice! I'd make this again in a heartbeat! It would be a wonderful company dish to impress the best! No problem!
    I'm giving this recipe 3 stars due to lack of information. I am not experienced with scallops and had no idea they needed to be trimmed. It was so simple and smelled so good but the bitterness was overwhelming! I will try it again now that I know what I'm doing.
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    Spring Entertaining Guide