Scallops Provencal

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The recipe that never fails...made this so many times that it has become a staple, and at $15.00 a pound, it had better be unbelievable. Did not want to open a bottle of white wine for the third cup, used vermouth instead...staying with that, made a great recipe even better.

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This dish is great! I cooked it tonight. I read some of the reviews and took their advise about taking out the scallops to make the sauce and putting it back in. I added to extra things (a lil cream and mascopone cheese. Put the scallops over rice and it was sooooooo good. Will be cooking this again and again. :-

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I LOVED this recipe! Simple ingredients that come together creating an amazing flavour without losing the wonderful taste of the scallops. Ina did it again.

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I didn't care for this recipe ... possibly, it was partly because I did not sear the scallops because the pan wasn't hot enough but the flavor was a little bitter. Wouldn't recommend it.

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Absolutely fabulous!! Made exactly as written except that I took the scallops out after browning as some reviewers suggested and added them back after making the sauce. It tasted like something served in a 5 star restaurant. I used very good quallity sea scallops - it makes a difference! Will be making for friends this weekend at a dinner party.

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I made this last night and was told by one of my guests that it was "MARVELOUS"! I served it with the Herbed Basmati Rice and Roasted Broccoli and it was truly yummy. I did what several others suggested by taking the scallops out of the pan after browning and adding them back to the sauce to warm so they don't overcook. I also doubled the sauce and added a little cream to it. The sauce would be great on anything. I will definitely be making this again and thank you Ina!

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My husband and I both loved this recipe. Very quick and simple to make. inviting friends over in two weeks, I'll make this again for us all to enjoy.
Thank you!!

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Excellent!! As usual Ina does not disappoint. This recipe is company-worthy for sure; better than some scallops I have had in a restaurant and so easy. The sauce is so delicious, you could easily double it and it would be even better, especially when served over rice like I did (the yummy sauce soaked into the rice. Definitely will be making this again.

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It turned out just like the picture and tasted amazing!!! Thanks, Ina! I've never made scallops before and was a bit nervous, but they were great!

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Delicious!! The best scallops I've ever eaten. Like a previous viewer suggested, I removed the scallops before making the sauce. When the sauce was done returned scallops to pan and let them finish cooking. I cooked about 1/2 pound of scallops but made the full amount of sauce. It was perfect and husband (he's the scallop lover said the recipe was definitely a keeper. Can't wait to make it again.
Addendum to the above. Preparing to make this for dinner again tonight I removed about 1 lb. of Sam's Club Frozen Sea Scallops, thawed them, and when I picked each one up to cut in half all but two of them shredded like flaking fish. Now I have shredded scallop meat. Will see if I can salvage something for tonight's dinner. Anyone else ever run across this problem?