Scallops Provencal

Show: Barefoot ContessaEpisode: Shore Thing

Rated: 5 stars out of 5Rate itRead users' reviews (200)

RECIPE
COMMENTS & REVIEWS(200)

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
Steven Mead, WA 02-04-2010
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Not my idea of a good scallop dish
Rated: 2 stars out of 5

By coating the scallops in flour and then cooking them in butter they never got caramelized on the outside which is probably... the most important point of cooking scallops. Without this caramelization you do not develop the truly deep flavoring components and scallops come off tasting as if a home cook rather than a professional chef cooked them. The second point was the flour was never cooked long enough to remove that raw taste so the butter and wine sauce had raw flour taste to it. Also I found the parsley to be a little over-powering. Wasted some beautiful dry scallops with this highly praise recipe - oh well, live and learn. Read more
recipe Scallops Provencal
James Lower Gwynedd, PA 02-01-2010
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One of the best meal i have ever cooked
Rated: 5 stars out of 5

This recipe was great.. It was restaurant quality. I was in shocked about how well this dish turned out.
recipe Scallops Provencal
Phyllis Bellevue, NE 01-31-2010
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Deeeelicious!
Rated: 5 stars out of 5

I made this with bay scallops, roasted potatoes and sauteed greens. It was delicious and so easy to make. I'll definitely... keep this in my repertoire of recipes. Thanks, Ina! Next I'll try your recipe for bay scallops gratin.Read more
recipe Scallops Provencal
Christine West Warwick, RI 01-30-2010
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Absolutely, delicious, elegant and quick
Rated: 5 stars out of 5

Ina, This was just the best scallop recipe ever! I'm not that crazy about scallops but my sons and husband love them. I... made this for a Sunday dinner and invited my Dad, a real meat and potato man. Everyone absolutely raved about how delicious it was. I couldn't believe how easy it was and the results were just fabulous. I am a big fan of yours and have made many of your recipes. This is certainly one of my favorites. Thanks, Ina! Read more
recipe Scallops Provencal
null null, null 01-27-2010
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Simple & Delicious Scallops
Rated: 5 stars out of 5

I cut the recipe in half with baby scallops & they went great with Risotto!
recipe Scallops Provencal
Cheryl Oak Park, IL 01-23-2010
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Best ever
Rated: 5 stars out of 5

My husband said it was the first time he had scallops that actually tasted good. I had to substitute onions for shallots,... but it worked just fine.Read more