Scallops Provencal

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This recipe is really easy and absolutely delicious! My husband couldn't stop saying, "This is great, this is great," with his mouth full, of course! The presentation is lovely, and made me feel like a gourmet chef. Thanks!

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I love everything Ina makes, thank you. And I agree much more of Ina (and Jeffery than low cut outfits!

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My friend's boyfriend made this on a weeknight for us. WOW! It was fantastic, from the first bite to the last. I can't wait to make this myself. Utterly delicious and he said it easy. This recipe is a keeper.

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Like many others, I've been looking for a (bay scallop recipe that's beyond a simple seasoned flour sear, but not so complex it overpowers the scallop flavor. Bingo! Ina comes through again. As a native panhandle Floridian, I know bay scallops as I get them myself when in season. To the person at 8/22/07 who had a "bitter" experience, please check your scallops. Know what they should smell like (briny & sweet. At the very least, know where they came from and when they were harvested and how they were processed (ask. You may have purchased some older scallops that had been doctored up.

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This was delicous and I used scallops but also shrimp since we're not scallop lovers. We definitely preferred the shrimp over the scallops but that's personal preference. It went perfectly with the rice, my husband commented more on the rice than the main dish, but we both loved it. Will use just shrimp next time - again it's our personal preference.

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This was outstanding! As with all of Ina's recipes, perfection.

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My husband said this is the best dish I ever made. Absolutely awesome!

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Wow, this is a great recipe! I've made it with scallops once and shrimp onceand it was terrific both ways. If it tasted bitter, check to see if the scallops were pre-treated in a solution, or check the expiration date on the butter - many stores leave old dairy on the shelf past the "sell by" date.

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I cut back on the salt but still very good.

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I had been looking for an easy scallop recipe for a while and when I saw Ina's I knew I had to try it. I followed the recipe to the letter and even used a very good white wine. Something went very wrong because the dish tasted very bitter -- and no, I did not burn the garlic nor the shallots. I'm a very experienced cook and cannot figured out what happened here. Any insights?