Scallops Provencal

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Easy, Quick, and Delicious!!! Can't go wrong with the combination of butter, white wine, and garlic. I didn't have shallots, so I made the dish without it, but it came out just fine. I also forgot to squeeze the lemon at the end, but it still tasted delicious! My suggestion is to have all the ingredients ready (garlic, parsley, and shallots chopped up before you start cooking the scallops. They cook really quickly, so unless you're super fast like Ina, you risk overcooking the scallops. I didn't bother taking the scallops out of the pan to make the sauce as some of the reviewers have suggested, but they came out perfectly. I can't wait to make this again with shallots and the herbed basmati rice to go with it!!!

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This is a wonderful recipe. So quick and easy too. I used extra garlic in the recipe (because I love it & it's good for you. Served it over spaghetti and it was delicious ! Can't wait to make it again. Thanks Ina !

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WOULD GIVE THIS TEN STARS IF I COULD!!! I hated scallops until I made this for my husband, who loves them. I tasted a bite, and two days later I was at the fish market to buy more scallops. I used sea scallops, and did not cut the scallops in half, as directed, but other than that, I followed the recipe exactly. If you have never liked scallops, you should give this a try. I have made it three times in the last month, including for dinner guests. A small serving would be ideal for a first course. What a hit, and Ina, thanks for helping me to become a scallop lover!

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I have made this recipe and served it as a small appetizer or amuse bouche. If followed, the scallops come out beautifully with the perfect sear. I love most of Ina's recipes, okay to be fair, I say most because I have not prepared them all! Love her and her recipes are easy to follow and more delicious to eat.

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First time making scallops on my own. Boyfriend usually only likes them seared and he enjoyed this. Used sea scallops and beer instead of white wine and they still came out great.

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A last minute search found this recipe. Perfect. Husband and I seriously considered licking our plates!

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This recipe was tricky for me. Watch out not to overcook the scallops. You may want to remove them from the pan after browning and cook the aromatics by themselves in the sauce, otherwise scallops turn into rubber. Also be careful not to let the butter burn or brown to quickly before adding the scallops to the pan. I think I used too much white wine because it was too strong in the sauce. Wash your scallops well before dredging them, mine were gritty.

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Very good! Easy, quick and impresses. I made it for Valentine's dinner and my Husband who loves scallops and usually only wants them fixed one way loved them and will now probably only want them fixed this way, lol. We served with Ina's Herbed Basmati Rice (which was terrific also and a small steak. We'll definitely make this again!

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Yummy, Yummy! This scallops were perfect. My child said this is the new favorite dish. I paired this with creamy herbed grits as a spin on shrimp and grits. This is a keeper!

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Quick, easy and such a classic dish. Well done Ina! Be careful not to cook too long as the sauce can darken slightly, but did not affect the flavor. This made me look like I really knew my stuff!