Scallops Provencal

Show: Barefoot ContessaEpisode: Shore Thing

Rated: 5 stars out of 5Rate itRead users' reviews (188)

RECIPE
COMMENTS & REVIEWS(188)

Cook Time:
10 min
Level:
Easy
Yield:
3 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

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Ingredients

1 pound fresh bay or 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 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Directions

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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Comments & Reviews

recipe Scallops Provencal
Chir Phoenix, AZ 11-17-2009
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Easy and Impressive Dinner
Rated: 4 stars out of 5

I love that you can make this dish in under 10 minutes but it tastes like you spent a lot longer. As suggested by reviewers,... I removed the scallops from the pan before making the sauce. I used chicken broth instead of wine since I didn't want to open a bottle for such a small amount. I served it over angel hair pasta. I scored big points with my hubby who loves scallops. The scallops weren't as crispy as I prefer since the coating ended up falling off. Next time I'll cook the scallops without coating in flour and just add the flour when cooking the scallions. Try not to have leftovers because the scallops get all rubbery when you reheat them.Read more
recipe Scallops Provencal
Julie Brockton, MA 11-01-2009
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Delicious!
Rated: 5 stars out of 5

This one is definitely a keeper! Absolutely delicious and so easy!
recipe Scallops Provencal
Amanda Bremerton, WA 11-01-2009
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Turned this into a pasta dish!
Rated: 4 stars out of 5

My husband had never eaten scallops before so I was looking for an easy way to introduce him. I used smaller bay scallops and... was careful not to overcook them. I added a little extra liquid and was able to toss the whole thing with some fettucine. It turned out pretty good! Like a scampi but with a little more substance. The only complaint I have is that the dish was not so great leftover.Read more
recipe Scallops Provencal
Susan Yardley, PA 10-25-2009
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My "GO TO" Recipe!!!
Rated: 5 stars out of 5

This recipe is easy, quick to prepare, elegant, absolutely delicious and my go to recipe for a stress free dinner party! ... Thank you Ina. Susan Yardley, PARead more
recipe Scallops Provencal
Cynthia Fremont, CA 10-23-2009
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My Husband, the Scallop-Hater, LOVED These
Rated: 5 stars out of 5

Unbeknown to me, my husband of 7+ years does not like sea scallops. It was a splurge purchase, for sure, but I like scallops... and hadn't had them in years. I didn't know how to prepare scallops but just knew I was in the mood for them. I searched for a recipe and was hopeful with Ina's "easy & 5-star" rating, and I prepared them just as the recipe states. When my husband got home and heard we were having scallops he dropped the bomb that he doesn't like scallops "not even from top-rated restaurants". But, wanting to be encouraging he tried them anyway. After one bite he proclaimed "these are the best scallops I have ever eaten and would eat them like this again" Yay!! Thanks, Ina - you made me look like a star!Read more
recipe Scallops Provencal
Elizabeth Newport Coast, CA 10-21-2009
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Not good- shallots and parsley were overwhelming.
Rated: 2 stars out of 5

I did not care for this recipe. First, I don't know why, but the scallops had sand in it. Is there a special way to clean... scallops? They looked very clean to me when purchased them! But that aside, I found that the shallots were overpowering. Maybe I did something wrong. And the parsley was also overpowering. I may have done something wrong, as Ina' recipes tend to be spot on, but I am traumatized by scallops at this point! Maybe I will try it again in a year.Read more