Scallops Provencal

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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!!

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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!

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I love this recipe. I feel like I am at a high end restaurant every time I cook these scallops.

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Sooo good! And easy! Great go-to- Thanks, Ina!

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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.

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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!!!

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Easy and delish! I didn't have wine so I used chicken broth, still so good. This is a keeper!

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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.

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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!

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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!!