Scallops Provencal

Show: Barefoot ContessaEpisode: Shore Thing

Rated: 5 stars out of 5Rate itRead users' reviews (207)

RECIPE
COMMENTS & REVIEWS(207)

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
Sie Scottsdale, AZ 03-07-2010
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Fast and Good!!
Rated: 5 stars out of 5

I got a late start on dinner and needed something that would come together fast. This dish was simple to make and tasted... great - my 14 year old son paused when he put the first bite in his mouth and said "wow, this is good" . i think I'll try a few of the other review suggestions - remove the scallops while making the sauce and serving over pasta. How about a shrimp/scallop combo? Read more
recipe Scallops Provencal
Sue Bethel Park, PA 02-16-2010
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Easy and Delicious
Rated: 5 stars out of 5

This recipe was so easy to make and is really delicious. The sauce is velvety smooth and your guests would think you were a... gourmet cook after tasting. Great presentation also.Read more
recipe Scallops Provencal
JESSICA Fairfax, VA 02-15-2010
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So tasty and easy!
Rated: 5 stars out of 5

This will make you look like a rock star. DON"T FORGET THE LEMON! It makes the dish. Super easy, delicious, what's not to... love?Read more
recipe Scallops Provencal
Jessica Baltimore, MD 02-15-2010
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Yum!!!!!!!!!!!
Rated: 5 stars out of 5

Soooooooooooo goooooood! Everytime! And super easy!
recipe Scallops Provencal
S Bala Cynwyd, PA 02-15-2010
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ok, but cooking time is totally wrong for shallots
Rated: 2 stars out of 5

I can't understand how everyone here is praising this dish. I followed the directions and the scallops browned beautifully.... The flavors were good for the white wine and butter sauce. But the shallots were practically raw, which totally threw off the balance. Next time, I will know to adjust by taking the scallops out so they don't overcook, and then cook the shallots for longer. Unfortunately, tonight... this dish was a bust!Read more
recipe Scallops Provencal
Patty Pewaukee, WI 02-14-2010
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So good
Rated: 5 stars out of 5

These tastes like I fussed for hours! I did add a touch of lemon zest.