Scallops Provencal
Show: Barefoot Contessa
Episode: Shore Thing
Rate This RecipeRead users' reviews (371)
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Average Rating:
Total Reviews: 371
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By cookwf1_11210573
Massachusetts
on October 17, 2012
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Easy and delish! I didn't have wine so I used chicken broth, still so good. This is a keeper!
By hollyberry1981
on October 15, 2012
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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.
By annelieseb
Oxnard, CA
on October 11, 2012
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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!
By wagesa
atlanta, GA
on September 30, 2012
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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!!
By tamaralonghorn
New York City
on September 18, 2012
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Absolutely amazing and so simple! I removed the scallops, made the sauce and then added them back just as others suggested and that seemed to work well. Can't wait to make it again.
By fsutemb
Middleburg, FL
on August 30, 2012
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Easy to make and delicious!
By galen_kathy_jon...
Norridgewock, ME
on August 26, 2012
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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.
By hmvusn_12237643
Arlington, 86
on August 06, 2012
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yummy flavors and very fast to make
By aehabern_9603082
Alpharetta, GA
on August 05, 2012
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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.
By Ginjarv
Novato, CA
on August 05, 2012
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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.