Scallops Provencal

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Slicing the big sea scallops in half horizonally is a good idea. It makes them thinner, and easier to chew and makes their flavor better. This recipe is absolutely delicous! The sauce is so good!

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this is simple cooking at its best. I used sea scallops and did not cut them in half, I liked the look of a whole scallop, i just cooked them for a minute or so longer. Do not over cook!!! With just four TBs of butter, this dish tastes much richer than it is, so it is a great dish to cook if you are trying to cook lighter meals.

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This was not only easy but it's the only way to eat scallops. I always used to fry them with tartar sauce on the side but now....this is the best! Thank you. I told all my friends who love to cook to try this!

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Happy New Year, just go done eating this, it was totally awesome, I made the recipe exact and worked out perfect, it comes together really fast so be prepared with all your other dinner fixins'. I will definitely make this again and squeeze a little lemon in the sauce, and then when it goes to the plate a little more squeeze of lemon on top. Another great recipe that has worked great from Ina. Thank you for starting out my New Years with a great recipe!

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Very easy to make and delicious. I did not have the shallots or fresh garlic and parsley as called for in the recipe. I substituted sweet onion and dried parsley and minced garlic and it still turned out great!

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This recipe is fast and easy to make. In minutes you end up with a resturant quality scallop dish. Have everything ready to go ahead of time because this is a quick cooking dish. Yum!

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Cutting Sea Scallops in half as recommended is the way to go to keep to the timing of the recipe. Fresh Sea Scallops are expensive. The recipe is very easy. It makes a virtue of simplicity. If you watch the show, I think you will notice that when it comes to herb measurements, she goes WAY beyond what is written in the recipe. Judge accordingly. Goes very well with the Basmati Rice.

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Made this for my dad and husband and served over linguine. Both guys raved, and dad even called the next day to get the recipe. Best part was that it was so quick and simple, a breeze to do after work. Thanks Ina!

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First Ina recipe that I've made. Easy and tasted fantastic! Will definitely become a staple in my kitchen. Yum!

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It was good, but I probably won't make it again. Too much parsley.