Scallops Provencal

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This recipe is getting me the engagement ring :

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These were great even though I completely forgot to add the squeeze of lemon juice. Quality of the scallops has to be critical for this simple execution of a classic. I got great fresh sea scallops from Whole Foods - definitely needed to cut in half. Can't wait for an occasion to make them again!

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Used fresh bay scallops and doubled everything for company. I may have had too many in the pan so they didn't brown, but they were still FANTASTIC! Next time I will serve over linguini! A definite MUST for any seafood lover!

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garlic ended up very raw tasting and overpowered the whole dish, next time, no garlic or i'll infuse the butter with garlic, i think i'll add a little fresh tarragon too.

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My husband and I absolutely loved this recipe. I'm going to make it again very soon for guests. Yummmmmmmmmmy!

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Ok so I saw this episode and then read the reviews so I knew it was going to be a hit but this was simply a delicious meal. This is my first time making scallops at home and it was so easy! I cooked for just 1 so I bought 2 sea scallops and cut them horizontally. I used mint instead of parsley because it was overgrowing in my herb garden and I used chicken broth instead of white wine. This was absolutely fabulous. Thanks Ina.

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Its was delish ! And very quick and easy to make

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I made this recipe along with the Basmati Rice and the Pana Cotta for special company. I know...you should try the recipe first, but I didn't. No worries as it turned out beyond my expectations. The Pana Cotta with Strawberries scored big time and our guests thought it was the "best" dessert they had ever eaten. When they asked how I come up with such great meals I told them in just one word....INA!

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I served this recipe for the first time last night. It was outstanding. Ina is such a fabulous cook! Thanks for sharing with us.

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This is the best preparation for scallops I've ever tried. I made them when we had guests one night and they were a real hit.