Scallops Provencal
Show: Barefoot Contessa
Episode: Shore Thing
Rate This RecipeRead users' reviews (366)
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Average Rating:
Total Reviews: 367
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By JWilliams423
Encinitas, CA
on January 01, 2013
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Was my first time making scallops and wanted to make something easy but delicious for NYE this year. So simple and so tasty! I paired this with her Tagliarelle with Truffle Butter. Each were super flavorful on their own but complimented one another well also. As always, thank you Ina!!
By sk1077
on December 16, 2012
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I don't really eat scallops but i decide to try this one and i have to say she did it again :
Thank you Ina!
By gjbar@comcast.net
Thornton, CO
on December 06, 2012
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I love this recipe. I feel like I am at a high end restaurant every time I cook these scallops.
By tpaciolla
New York, NY
on November 20, 2012
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Sooo good! And easy! Great go-to- Thanks, Ina!
By reidsclan
Strongsville, Ohio
on October 27, 2012
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Oh my goodness this recipe is so good! So easy and fast. I made no changes to the recipe. Will definitely make this again. The scallops I used were very large so I cut them in half. Make sure you cook the shallots and garlic at least four minutes so they get soft. As other reviewers suggested you can take the scallops out of the pan during this step so they don't overcook. This recipe is a keeper.
By Puggenwolf
on October 21, 2012
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This is so easy! It's simple to make, (took me 20 minutes and is a satisfying meal. I used red onion instead of shallots, which makes it look nice. WILL MAKE AGAIN!!!
By cookwf1_11210573
Massachusetts
on October 17, 2012
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Easy and delish! I didn't have wine so I used chicken broth, still so good. This is a keeper!
By hollyberry1981
on October 15, 2012
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Fantastic! You will impress with this 5-star dining dish! For starters, I ran out of wine, so I used a little broth, and I didn't dredge all the scallops in flour. It was still amazing. I served the scallops over Bob Evans mashed potatoes (buy these ready made in your grocery store and pop in the microwave-so good with sautéed spinach. My husband loved this...Victory.
By annelieseb
Oxnard, CA
on October 11, 2012
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This recipe is so easy to follow, especially for one (me who doesn't cook regularly! Both my husband and I loved it, but he suggested I add a little bit of heavy cream to the left overs in the pan and boy, that was delicious as well! Maybe even better! I have tried this recipe with other herbs (green onions and it still turns out delicious!
By wagesa
atlanta, GA
on September 30, 2012
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This was fabulous. I didn't have fresh herbs but dried & still amazing although I am in nova scotia vacationing in the scallop capital of the world!!