Scallops Provencal

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Easy to make and delicious!

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I have made this so many times and each time it is always a treat. So quick and easy and always delicious with Maine scallops.

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yummy flavors and very fast to make

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I made this for a dinner party last night and there were 6 of us so I doubled the recipe. I did as so many reviewers recommended by removing the scallops as I made the sauce and then adding them back in. I used linguini instead of rice which I liked but I think next time I will add more wine, butter and flour and reduce it to thicken it up so it covers the noodles better. The flavor is light and fresh; it was a big hit. The steps to this are easy to follow but it moves very quickly so I definitely recommend that if you are new to cooking that you prep everything beforehand. Goes great with a Pino Noir.

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Another winner Ina. So quick and easy. I served them over butter lettuce and used the sauce as a warm dressing. Simple and fresh flavors.

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very tasty and easy to do. I served it with curry couscous and green salad.

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Wow - sooo good! Made this last night and we loved it. I used about 6 large sea scallops and cut them in half. Followed the recipe exactly so there was a lot more sauce than scallops but it was so good we ate every bit of it. Served this with rice pilaf and broccoli and the Sauvignon Blanc I used in the sauce. I'm definitely making this again ~ it's DELICIOUS! Thanks Ina!
Hi Rob!

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So delicious! And really easy and fast : My one pound of sea scallops made about 20 individual pieces.

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This was superb and I had to use frozen chopped onion in place of shallots! (!! I can't wait till I do this again with the correct ingredients next time. Easy/delicious.

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The recipe that never fails...made this so many times that it has become a staple, and at $15.00 a pound, it had better be unbelievable. Did not want to open a bottle of white wine for the third cup, used vermouth instead...staying with that, made a great recipe even better.